Step 1

Heat the oven to 400° and spray 12 muffin tins with cooking spray.

Step 2

Unroll the refrigerated pie crust.  Use a large canning ring or wide mouth jar and press down on the pie crust.  Make sure to get them close together so you don’t waste any space.

Step 3

Press the pie crust pieces into the muffin tins.

Step 4

Beat the pumpkin puree, condensed milk, eggs, pumpkin spice, and salt together in a bowl. Fill the pie crusts almost to the top.

Step 5

Place the muffin pans into the oven and bake for 10 minutes.

Step 6

Reduce the oven temperature to 325° and continue baking for 10 minutes.

Step 7

To test if the pies are done, stick a toothpick in the center, it should come out clean

Step 8

Let cool then pipe whipped cream on top