Refrigerated ready-to-roll pie crust
Cup of Sugar
oz. Cream Cheese (room temperature)
Cup of Canned Pumpkin
teaspoon of Vanilla
teaspoon pumpkin pie spice
*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.