Preheat the oven to 350?F.

In a bowl, combine the pumpkin puree, granulated sugar, and eggs. Beat on low speed until blended.

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, salt, and nutmeg.

Gradually add the dry ingredients to the pumpkin mixture, beating until smooth.

Fill the prepared pie crusts generously with the pumpkin filling.

Bake in the preheated oven until a wooden pick inserted in the center comes out clean, about 20 to 25 minutes.

Cool completely in the pan on a wire rack.

In a mixing bowl, combine cream cheese, butter, and vanilla. Beat until smooth.

Gradually add powdered sugar, beating until light and fluffy.

Frost the cooled pumpkin pies and garnish with toasted pecans.

Cut into squares, about 2 x 2 inches each.