14.1ozpackage of pie crustthere are two rolls of crust to the package
3/4cuppumpkin puree
4ozcream cheesesoftened
1/4cupwhite granulated sugar
2Tbspbrown sugar
1large egg
1/4cupheavy whipping cream
1tspvanilla extract
1/2tspground cinnamon
1/4tspground ginger
1/4tspground nutmeg
1/4tspground all spice
Pinchsalt
Instructions
Preheat oven to 350 and grease a muffin baking pan.
Roll out pie crust and cut out 4-inch circles using a cookie cutter or something comparable. You should be able to get 5 circles out of each pie crust. Optional: save leftover pie crust to make leaves or other decorations. (Tip: if using decorations, pre-bake them for a few minutes before adding to the mini pies.)
Gently place each circle of pie crust into muffin cups, forming a cup. Set aside.
Beat cream cheese and sugars until smooth (a couple of minutes).
Add pumpkin puree and dry spices, beat until well blended.
Add eggs, heavy cream and vanilla. Beat well.
Divide the filling among prepared pie cups, filling them 3/4 of the way.
Place cut-out decorations on the pumpkin filling, if using any.