Pre heat oven to 425

Mix sugar/splenda, pumpkin, vanilla, eggs, cream cheese & pumpkin spice until smooth

Roll dough out. Using 4 inch bowl or cookie cutter, cut out 10 circles.

Place each circle into a pre-greased muffin pan. Press in and score bottom with a fork to keep crust from bubbling up as it cooks.

Pour filling into each cup. Fill to top.

Bake at 425 for 15 minutes then turn heat down to 350 and bake for an additional 25-30 minutes.

Let cool on a wire rack for a couple of hours to let pumpkin set.

once cooled, top with whip cream.