Set toaster oven to 250 Degrees Fahrenheit. Toast bread in oven 15-20 minutes until dry and golden brown.
For the pie crust, place toast in food processor and pulse until coarse texture. In a bowl, add two tablespoons of melted butter, sugar, and salt and combine.
Evenly distribute pie crust mix into 8 half pint mason jars and tamp down to form crust in jars.
Set oven to 300 Degrees Fahrenheit and let crust bake for 10 minutes.
Place pumpkin puree, cream cheese, and brown sugar in stand mixer and set on low until smooth and combined. Then, add vanilla extract, pumpkin spice, salt, egg, and butter to stand mixer and combine.
Add filling to about 1/4 inch below lip of mason jar and set in water bath about 1/2 inch deep.
Set oven to 350 Degrees Fahrenheit and bake pies in water bath for 45 minutes. Check doneness by making sure toothpick comes out clean when inserted.
Let cool, top with whipped cream and a pinch of nutmeg/cinnamon, and give thanks!