Sprinkle the cookie crumbs over the pie crust rounds, reserving some for garnishing. Use a rolling pin to press crumbs into the dough.

Cut each pie crust round into 6 large circles that will fit into or onto upturned muffin tins.

Line crusts with foil and fill with beans to keep crusts from slumping in on themselves. Bake according to package directions until done.

Make leaves out of left over pastry, brush with beaten egg and bake, being careful not to over bake.

Beat cream cheese with milk and sugar in a large bowl with wire whisk until smooth.

Fold in Cool whip and spread on crust, reserving some for topping.

Pour milk into bowl and add pudding mix. Beat with whisk1-2 minutes. [Mixture will be thick]

Stir in pumpkin and spices. Mix well and spread over cream cheese layer.

Put a dollop of reserved cream cheese mixture on top and sprinkle with cookie crumbs. Add a baked pastry leaf for garnish.

Chill 4 hours or until set. Makes 12