I love mini food and I love baking in my mini muffin tins. So when I came across these from Bakerella.com , I couldn’t resist making them for my bible study gals. I know pumpkin pies are normally made during thanksgiving, but if you add a pumpkin face to them you can eat them in October:) They were super easy and fun to make! 
What you’ll need:
2 refrigerated ready-to roll pie crusts
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter
Optional 1/2 cup chocolate morsels vegetable oil re-sealable plastic bags
Preheat oven to 350 degrees. Use cookie cutter to cut 12 pumpkin shapes from each 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…
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