Place flour and salt into a bowl and cut in shortening with pastry cutter until it all resembles coarse crumbs.

Mix water with coloring and vanilla and add it to the flour mixture.

Blend until smooth, then roll out on floured surface and cut with cookie cutter.

Filling:

Beat cream cheese until smooth.

Add pumpkin, pumpkin spice and sugar until all blended.

Place a tablespoon of filling into the center of half of the pumpkin pie cut outs.

Place the other half of the pie crusts on top of the filling.

Wet the edges of the pie crust with your finger and then press a fork around the edges so the pie crusts stick together and are crimped.

Place the filled pie crusts into the refrigerator for 10 minutes

Bake at 375 for 20 minutes.