Preheat the oven to 350ºF. 

In a food processor, combine all ingredients and process until coarsely ground. Press the mixture into the bottom and sides of 6 mini tart pans.

Bake for 10-15 minutes until golden. Allow to cool.

In a large saucepan, stir the gelatin, pumpkin spice and salt. Whisk until combined.

Add the condensed milk and beaten eggs and whisk until fully incorporated. Allow to sit for a couple of minutes.

Turn the heat on low and cook for 8-10 minutes, stirring occasionally to avoid mixture from sticking to the bottom of the pan.

Add pumpkin and stir until fully combined. Remove from heat and allow to cool before pouring onto mini crusts.

Chill for 4 hours, preferably overnight.

In the bowl of a stand mixer fitted with the whisk attachment, on low speed, whisk the egg whites and salt until frothy.

Add the cream of tartar and increase the speed to medium. Beat for another 2 minutes.

Add the granulated sugar, one tablespoon at a time, and beat at medium-high speed until stiff peaks form. About 5-8 minutes.

Scrape the meringue into a large piping bag, fitted with a star tip, and pipe meringue onto tarts.

Before serving, use a kitchen torch to carefully brown the meringue tips.