Preheat the oven to 350 degrees F. Spray several mini muffin pans with nonstick cooking spray and set aside.
Lay the puff pastry sheets out onto a floured work surface. Use a large knife or pizza cutter to cut each sheet of puff pastry into 16 equal squares. Press one puff pastry square down into the center of each mini muffin pan opening, leaving the corners up above the rim. Refrigerate until ready to fill. (If you don't have enough mini pans, only cut the puff pastry sheets you can use, leaving the rest wrapped for later.)
Using an electric mixer, beat the cream cheese on high until light and fluffy. Scrape the bowl and add a few spoonfuls of pumpkin puree and beat again. Add the remaining pumpkin puree little by little, as the mixture beats, to ensure the mixture comes together without clumps of cream cheese.
Add in Wholesome!™ Organic Cane Sugar or Wholesome!™ Zero Sweetener, followed by the egg, cream, vanilla, pumpkin pie spice, and salt. Scrape the bowl again and beat until smooth.
Use a spoon or small scoop to place 1 - 1 1/2 teaspoons of pumpkin pie filling into each puff pastry shell. Bake for 15-20 minutes until the puff pastry is golden and the pumpkin filling is puffy. Cool for at least 5 minutes before lifting the mini pumpkin pies out of the pans by the puff pastry corners.