Prepare pie crust mix according to package directions; roll out thinly (slightly less than 1/8 inch). Cut into twelve 4-inch circles. Gently press circles into ungreased 2-3/4-inch muffin tins. Do not prick pastry. In a medium mixing bowl combine egg, pumpkin, sugar, and spice; mix well. Stir in milk. Place about 1 tea spoon of the mincemeat in each tart shell; top with about 2 tablespoons of the pumpkin mixture. Bake pumpkin tarts in a 375° oven for 25 to 30 minutes or till knife inserted off-center comes out clean. Cool on rack. Cover and chill to store. Just before serving, dollop each tart with whipped cream and a pecan half. Makes 12. Per tart: 159 cal, 3 g pro., 23 g carbo., 7 g fat, 23 mg choL, 100 mg sodium. dess 56