In a stand mixer beat cream cheese and brown sugar on medium until light and fluffy, about 2 minutes.
Add egg and egg yolk beating until combined.
Add pumpkin, cinnamon, ginger, nutmeg and salt, beat until combined.
Reduce speed to low and add half and half, beating until combined.
Slowly pour into tart crust leaving room for the caramel topping. You will have more filling than you need.*
Bake in 350°F oven until filling is set and slightly puffed, 35-40 minutes.
Cool on wire rack until completely cooled and firm, about 1 hour.