Preheat oven to 350 degrees F.
Cut 2 1/2 inch rounds out of your pie dough and place into 12 muffin tins. You will need to re-roll your dough once.
In a mixing bowl, beat cream cheese, sugar and vanilla until softened and smooth.
Spoon 1 teaspoon cream cheese mixture into bottom of pies and spread around the bottom.
Sprinkle about 10 butterscotch chips over cream cheese layer.
In a separate mixing bowl beat the pumpkin, sugar, cream, cinnamon and egg until well combined. Pour evenly over cream cheese mixture filling up to nearly the top of crust.
Bake for 20 minutes.
To prepare streusel topping place sugar, cinnamon, ground cookies, brown sugar, pecans and butter in a mixing bowl. Use a fork and press butter into sugar mixture until crumbly.
After the pies have baked for 20 minutes remove and top each evenly with the strudel.
Place back into the oven for an additional 10-15 minutes or until streusel is bubbly and pies are cooked through.
Remove from oven, loosen edges with a plastic knife then let cool for 10 minutes before removing from muffin tins.