Preheat oven to 350 degrees F
Add the ingredients one at a time to a large bowl. Using a beater, blend until well combined.
Place the individual pie crusts onto a cookie sheet.
Generously fill each pie crust with the pumpkin cheesecake filling.
Bake for approximately 25 minutes.
Remove the pies from oven and let cool.
Once the pies have cooled, place them on a plate and cover with plastic wrap. Refrigerate for 6–7 hours or overnight.
When ready to serve, top each pie with whipped cream and coconut flakes.
