* 2 Refrigerated ready-to-roll pie crust
* 1/2 Cup of Sugar
* 8 oz. Cream Cheese (room temperature)
* 1 Cup of Canned Pumpkin
* 1 teaspoon of Vanilla
* 3 eggs
* 1 teaspoon pumpkin pie spice
* Whipped Cream
*Pre-heat oven to 425.
*Mix sugar, pumpkin, vanilla, eggs, cream cheese & pumpkin spice until smooth.
*Roll dough. Using a bowl or 4 inch round cookie cutter, cut out 12 circles from your 2 9-inch pie crust doughs.
*Place each circle into a pre-greased muffin tin. Press them in, letting the sides come up for a fun look. Score the bottom of your dough with a fork to keep the crust from bubbling up as it cooks.
*Pour your filling into each muffin tin cup. Fill them to the very top.
*Bake at 425 for 15 minutes. Then turn your heat down to 350 and bake them for 25-30 minutes.
*Let these cool on a wire rack for a couple of hours to let the pumpkin filling set.
*Add a dollop of whipped cream if desired.
Open up the pumpkin, add a little soil and water, and watch the seeds (which are already inside the pumpkin) grow