Crusts: In a small bowl, combine graham wafer crumbs, sugar and cinnamon. Stir in butter.
Place a paper liner in each well. Spoon about 1-1⁄2 tsp (7 ml) crumb mixture into the bottom of each liner. Use the pie forming tool to tap crust into liner.
Filling: In a medium bowl, using an electric mixer on medium speed, beat cream cheese for 1 minute or until fluffy. Beat in granulated sugar and brown sugar until smooth. Reduce mixer speed to low and beat in egg and pumpkin until just combined. Beat in flour, cinnamon and cream just until smooth (do not overbeat).
Tips- Graham wafer crumbs can be purchased readymade, but if you can’t find them, you’ll need about two 4-3/4 by 2-1/4 inch (11.5 by 5.5 cm) wafers to make 1/2 cup (125 mL). Toasting pecans intensifies their flavor. Spread chopped pecans in a single layer on a baking sheet. Bake at 350 F (180 C) for 5 to 7 minutes or until lightly browned. Let cool, then measure.