2 roll-out pie crusts
8 oz cream cheese, room temperature
1/2 c sugar
1 cup canned pumpkin
3 eggs (1 egg will be egg white)
1 tsp vanilla
1 tsp pumpkin pie spice (or cinnamon, ginger, nutmeg and allspice)
cookie cutter (round or pumpkin shaped)
Preheat oven to 350 degrees.
Roll pie crusts out so they are thinner. Use cookie cutter to cut 12 circles from each pie crust.
Press dough into 24-cup mini muffin tin.
Apply egg whites from one egg to the top edges of each crust.
Mix cream cheese, sugar, pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice.
Spoon mixture into each crust.
Bake 12-15 minutes.
To decorate, you can melt 1/2 c chocolate chips in microwave and add a little vegetable oil to make it more fluid. Put in Zip-Loc bag with corner cut off. Drizzle over pies.