heat oven to 350
line a cupcake tin with 12 liners
beat cream cheese with stand mixer paddle attachment until smooth
beat in all the other pumpkin pie filling ingredients until smooth (for extra silky texture, strain through a mesh strainer)
in a medium bowl combine crust ingredients with a spoon
spoon a few spoonfuls into bottom of cupcake liner (about 1/4-1/2'' thick
pour in pumpkin pie filling until liners are 3/4 full
bake for 25-30 minutes, until filling has puffed up and is not jiggly
let cool in fridge or on counter for at least c couple hours
top with whipped cream and garnishes o your choice