2 Pre-made pie crusts (ready to roll)
1 8oz Container of cream cheese, softened
1 Cup of pumpkin puree
½ Cup of sugar
1 ½ TSP of vanilla
1 ½ TSP of pumpkin pie spice
Whipped Cinnamon Cream:
2 Cups heavy cream
¼ Cup sugar
2 TSP ground cinnamon
1 TSP Vanilla
Pre-heat oven to 350 degrees
Spray 2 (12 cup) muffin pans with cooking spray
Roll pie crust onto a floured surface with a rolling pin. Using a round cookie cutter, cut out 24, 3 inch circles. Crust should be about ¼ of an inch thick.
Fit each cut out circle into a muffin cup. Using your fingers, crimp the edges at the top of each mini pie. Crack 1 egg into a bowl and whisk. Using a pastry brush, gently paint the crimped edges with the egg wash.
In a medium bowl, beat the cream cheese and sugar until thoroughly combined and the texture is smooth. Next, add 1 egg at a time and mix until all the eggs have combined with the cream cheese and sugar. Beat in pumpkin puree, vanilla and pumpkin pie spice. Spoon the blended pumpkin mixture into each pie cup. You will want to fill almost to the top.
Bake in the pre-heated oven for 15-20 minutes. Once the cups are done, let them sit for 30 minutes. While the mini pies are cooling, place the heavy cream into a glass bowl and beat on high speed with an electric mixer. Slowly add in the sugar, cinnamon and vanilla. Continue beating until stiff peaks form. Place the whipped cream bowl in the fridge until the pies have finished cooling.
To serve, put a dollop of cinnamon cream on each individual pie.