Instructions

1. Preheat the oven to 350°F.
2. Grease a mini muffin pan with a nonstick cooking spray.
3. Lightly dust a clean surface
   with flour and use a floured rolling pin to roll out the pie crust, then use a
   round 3-inch cookie cutter to make at least 24 dough disks (12 each from the 2
   crusts).
4. Press each disk into a
   muffin cup and round the edges of the dough to resemble its larger counterpart.
   Use egg wash to brush the outer edges of the mini pie crusts.
5. Beat the cream cheese and sugar using an electric mixer
   until smooth and creamy, add the two eggs one at a time, combining the first
   before adding the other.
6. Combine the pumpkin puree with the mixture until blended, then stir in the pumpkin spice and vanilla.
7. Spoon the pumpkin mixture into each mini pie shell close to the top and bake for 15-20 minutes or until golden around the edges.
8. Remove the mini pies from the oven, transfer them to a wire rack cool completely, then chill for 1/2 hour in the fridge.
9. Use the whipped cream to top the pies and sprinkle on a little pumkin spice to garnish, then serve. These pies tend to shrink a little when cooled.