Heat oven to 350.

Mix the cream cheese and butter with an electric mixer on low speed until blended. Add flour and continue mixing until all ingredients are incorporated and a soft dough forms. Cover dough and place in refrigerator for 1 hour.

Grease a 24 count mini muffin tin with shortening. For best results, use shortening rather than a non-stick spray.

Remove dough from refrigerator. Separate into 48 pieces. Roll each piece into a ball with your hands. Place 24 of the 48 balls into the mini muffin tin, and press until the base & sides are covered. Set the remaining 24 balls aside and use for your second batch.

Mix butter and sugar with an electric mixer on low speed. Add remaining ingredients - except pumpkin pie spice- and mix until well blended.

Pour half of the batter into the prepared muffin tin. (Place extra batter in refrigerator until ready for use.) Dust the tops of each tassie with a little sprinkling of pumpkin pie spice.

Cook at 350 for 20-25 minutes or until set. Cool in pan 5 minutes before removing.

When the first batch of tassies are cooled and removed, re-grease muffin tin and add remaining batter. Bake as directed.