Instructions

Preheat oven to 350 degrees F. Line a 9x9 cake pan with parchment, then trim pie crust to fit in the bottom of the pan, allowing it to come slightly up the sides and using trimmings to cover any gaps that may form. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), cream butter and cream cheese for 2 minutes, until blended.
Add in the egg, sugar, and vanilla, beating until combined.
Add the pumpkin puree, spice, and cinnamon, and mix until combined.
Finally, add flour and salt, mixing until just combined.
Pour mixture into pie crust and bake for 25-30 minutes, or until set, and a toothpick inserted comes out clean.
Allow to cool to room temperature before refrigerating, then cut 3x4 to create 16 mini bars.
Top with a dollop of whipped cream, and enjoy without a fork!