For the crust I used Gluten Free Mama's pie crust mix and it worked wonders. I was able to make 42 mini pies with the crust. Your favorite pie crust will work here.
Mini Pumpkin Pies - GF/DF
Adapted from Bakerella
Double GF/DF pie crust
8 oz cream cheese, room temperature (I used Tofutti Better Than Sour Cream)
1/2 C granulated sugar
1 C canned pumpkin, not pumpkin pie filling
1 t vanilla
1 t pumpkin pie spice
Pumpkin shaped cookie cutter
1/2 C GF/DF chocolate chips
Preheat your oven to 350 F.
Roll out the pie crust between two pieces of wax paper that have been lightly sprayed with oil. Roll to 1/4" thickness, I preferred a thicker crust to work with but play around and see what works best for you. Using a pumpkin cookie cutter (mine is about 3 inches in diameter) cut out pumpkins in the crust and then press into mini muffin tins. It's OK if things tear since you'll press the crust into the tin. Make sure the pumpkin stem won't overlap with any other stems and fill up the tin. Brush the crusts with egg white then fill with pumpkin pie filling. If you don't have a pumpkin shaped cookie cutter use a round cutter and then form stems for the pumpkins on your own.
For the pumpkin pie filling mix the cream cheese, sugar, pumpkin, vanilla, and pumpkin pie spice until thoroughly combined. Fill the mini pies with filling then bake for 17 minutes or until the crusts just start to brown a little.
Repeat with the remaining crust and filling.
To decorate the pies melt the chocolate at 30 second intervals, stirring between each interval. Put a resealable bag in small glass, corner down, and pour the chocolate into the bag. Snip a small bit off the corner then pipe faces onto the mini pies. Store in the refrigerator.