2 refrigerated ready-to roll pie crusts
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Candied Pecan Halves
Preheat oven to 350 degrees.
Use a circle cookie cutter to cut 24 circles from the pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray.
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pie crust and top with a candied pecan.
Bake for 12-15 minutes.
Makes 24 pies. Keep refrigerated.