Preheat oven to 200C (400F).

Line a baking tray.

Place pumpkin cubes on the baking tray.

Spray pumpkin with olive oil.

Bake for 15 minutes, or until tender.

Remove crusts from white bread slices.

Roll each bread slice to flatten.

Grease 12 muffin pan cups.

Press the flattened bread into the muffin pan cups.

Spoon the baked pumpkin and halved cherry tomatoes into the bread-lined muffin cups.

In a bowl, whisk together cream cheese, eggs, cream, chopped chives, salt, and pepper until smooth.

Spoon the cream cheese mixture evenly over the vegetables in each muffin cup.

Bake for 15-18 minutes, or until golden brown.

Let cool slightly before removing from the muffin pans.

Serve warm or cold.