Preheat the oven to 350 degrees.

Grease the mini muffin tins with nonstick cooking spray and set aside.

Gently roll out your homemade pie dough on to a floured surface with a rolling pin. If you're using store bought crust, gently unroll onto the surface - no rolling pin required.

Using a 2" cookie cutter, cut 24 rounds out of your dough.

Using your fingers, gently transfer the cut dough to the mini muffin tin and gently press into shape.

Crack one egg into a small bowl and beat with 1 tablespoon of water to create an egg wash. Brush the egg wash onto the top of each pie crust. Set aside.

Using a hand or stand mixer, beat the cream cheese and granulated sugar until smooth.

Add one egg and beat until combined followed by the second egg.

Add the pumpkin puree and beat to combine.

Beat in the vanilla extract and pumpkin pie spice.

Spoon about 1 tablespoon of pumpkin batter into each mini pie crust. It should be about 80% filled.

Bake for 15-18 minutes and cool for about 30 minutes prior to topping.

Top with whipped cream, cool whip or marshmallow cream followed by an extra pinch of pumpkin pie spice.