Pumpkin Cheesecake Tarts

tart shells (baked)

pkg (8oz) cream cheese (room temperature)

plus 2 tbsp half and half cream

sugar

Cool Whip topping (thawed)

pkgs vanilla flavor instant pudding (4 oz size)

pure pumpkin puree (I use ED Smith brand, some brands are too watery)

cinnamon

ground ginger

ground cloves