1. Pre heat oven 350 degrees F
2. Fill muffin tin with tart shells
3. Separate one egg, and place the egg white in a small bowl. Beat the egg white until slightly frothy, and brush edges of each mini pie crust with egg white. Place the remaining yolk into a bowl, and beat with remaining eggs. Mix softened cream cheese, with 1/2 a cup of white sugar, 1 cup pumpkin puree, 1 teaspoon vanilla, and 1/4 teaspoon of spices into the eggs to make the filling smooth. Spoon 2 tablespoons of filling into each tart shell.
4. Bake for 20 minutes, filling should be set, and shells should be golden brown.