I got this idea from a post on Jewels in the Kitchen where she made a pumpkin cheesecake. Well it is hard to finish a whole piece of that as it is so rich so I thought I would make them mini like I did for the pumpkin pies found on Good Things Catered. They were so pretty and would be perfect for a party but for me they were great as a snack in my lunch all week long. Individual sizes are great for portion control, they keep you from eating the whole pie!

Mini Pumpkin Cheesecake
Adapted from Good Things Catered and Adapted from Williams-Sonoma, Thanksgiving Entertaining, by Lou Seibert Pappas (found on Jewel in the Kitchen)

1/2 recipe basic pie dough
1/2 c. brown sugar
1/2 tsp. ground cinnamon, plus extra for garnish
1/8 tsp. ground allspice
1/8 tsp. ground ginger
8 oz cream cheese, at room temperature
2 eggs
1/2 c. pumpkin puree
whipped cream

Place a heavy baking sheet in oven and preheat oven to 350F
Spray mini muffin tin with baking spray. Roll out pie dough and using 2.5 - 3 inch circle cutter, cut dough into circles. Press each circle into mini muffin tins, pressing dough up the sides.

In small bowl, combine brown sugar, cinnamon, allspice, and ginger. In a large bowl, using an electric mixer, beat the cream cheese on medium speed until smooth and creamy. Gradually add the brown sugar mixture, beating until smooth. Add the eggs one at a time, beating well after each addition. Add the pumpkin puree, beating until smooth.

Carefully pour pumpkin mixture into each of the muffin tins, leaving 1/8 inch at the top of each crust. Place mini muffin tin on top of preheated baking sheet and bake for 20 minutes, bake until filling puffs and center is fully set.

Remove from oven and let cool before removing from tins. Top with whipped cream and a sprinkle of cinnamon.

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