CHOCOLATE TART SHELLS: Melt over hot (not boiling) water, semi-sweet real chocolate morsels and vegetable shortening; mix well. Coat inside of 16 cupcake liners using 4 teaspoons chocolate mixture for each. Place cupcake liner in palm of hand; rotate gently using rubber spatula to push chocolate up sides. Place coated liners in muffin pans. Chill in refrigerator until firm (about 1 hour). Lift shells from muffin pans; peel off foil and return shells to muffin pans. Fill with Pumpkin-Spice Filling. Sprinkle with Orange Crunch Topping.

PUMPKIN-SPICE FILLING: In large saucepan, combine sugar, gelatin, salt, cinnamon, ginger and cloves. Stir in milk, egg yolks and pumpkin. Cook over medium heat, stirring constantly until mixture boils and gelatin dissolves. Remove from heat. Add vanilla extract. Transfer mixture to small bowl. Chill over ice bath until mixture mounds from spoon (about 30 minutes). In small bowl, beat egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks form. Fold into pumpkin mixture with whipped cream. Pour 1/3 cut mixture into Chocolate Tart Shells. Sprinkle with Orange Crunch Topping. Chill until firm (about 30 minutes).

ORANGE CRUNCH TOPPING: In small bowl, combine brown sugar, chopped nuts and orange rind; mix well.

Makes 12 filled tarts and 4 extra chocolate shells (*Extra chocolate cups my be frozen for future use. Cups can also be filled with ice cream or pudding.)