"Why I Love This Recipe: It is so incredibly easy to put together but is always super tasty and impressive -- and the can really makes it a unique gift."
For the Cream Cheese Filling: Whip all ingredients until smooth with hand blender or in a stand mixer. Put in a piping bag.
For the Pumpkin Cakes: Clean cans with soap and water, remove labels. Cut parchment or wax paper into 12" strips then 12” x 6 1/2” rectangles. Spray the inside of the cans with pan spray so the paper will stick. Line the inside of each can with a strip of parchment; it should fit the height of the can perfectly and have about a half-inch overlap inside.
Fill parchment-lined cans 2/3 of the way up. Pipe about 1 ounce of cream cheese filling in the center of each can.
Bake at 325°F for 20-25 minutes, until cake is brown and done and cream cheese has souffléd like a cheesecake and is slightly golden brown.
When cool, decorate cans with stickers and fun bits of flair. Put can cakes in cellophane bags tied at the top with fall-colored ribbons.