Preheat the oven to 375 degrees and line your phyllo dough cups out on a parchment paper lined baking sheet. Set aside.
24 phyllo dough cups
In a large bowl add the drained yams, 2 Tablespoons cream cheese, eggs, vanilla, cinnamon, allspice, brown sugar and caramel sauce.
12 oz can of yams, 2 Tablespoons cream cheese, 2 large eggs, 1 Tablespoon vanilla extract, 1/2 teaspoons ground cinnamon, 1 teaspoon ground allspice, 1/4 cup brown sugar, 1/4 cup caramel sauce
Beat with a mixer until well combined.
Use a cookie scoop to fill each shell with the pie mixture.
Bake for 25 minutes or until set.
Remove from the oven and set aside to cool.
While the pies are cooling, make your frosting.
To make the cinnamon cream cheese frosting
In a large bowl, add the remaining cream cheese, heavy cream, powdered sugar, and cinnamon and beat with a mixer until smooth.
8 oz cream cheese, 1/4 cup heavy cream, 1/2 cup powdered sugar, 1 Tablespoon cinnamon
Add your frosting to a bag fitted with a tip and pipe a small amount onto each cooled pie.