HEAT oven to 425°F. Coat 12 C. muffin pan with no-stick cooking spray. Beat shortening and cream cheese in large bowl with electric mixer on medium speed until fluffy. Beat in flour and salt until dough forms. Divide dough evenly into 12 pieces. Pat evenly into bottom and sides of prepared muffin cups. Bake 5 minutes.
BEAT sweet potatoes and molasses in large bowl with electric mixer on medium speed until smooth. Add half-and-half, eggs and pumpkin pie spice. Beat on low speed until smooth. Divide evenly into prepared crusts.
BAKE 17 to 20 minutes or until set. Cool completely. Top with whipped cream, pecans and molasses, if desired.