Start by making the pumpkin pie filling by adding ricotta to a large mixing bowl, followed by pumpkin puree, sugar, pumpkin pie spice, vanilla bean paste, and eggs. Mix it all together with a hand blender and set aside for later.

Make the cream cheese filling by adding cream cheese to a bowl, then sugar, maple syrup, and vanilla extract. Mix it all together and set aside with the pumpkin mixture.

Prepare the pie crusts by lightly greasing your mini pie pans. Then measure out and cut your pre-made pie crusts and place them in your pie pan. Use a large ice cream scoop to fill up the pie about 3/4 with the pumpkin mixture.

Use a smaller ice cream school to scoop the cream cheese mixture into to middle of the pumpkin pie. Top your pies with pepitas and place the pies in a bull grill that has been preheated to medium or around 350°. Let your pies bake for around 18-20 minutes or until a tooth pick comes out of the center without any residue. Remove them from the heat and let cool at room temperature. I like completely cooling them down in the fridge before I slice.