Preheat oven to 375F.
Spray a muffin tray.
Unroll both room-temperature pie crusts onto a floured surface.
Stamp circles using a 3 1/2 inch round cutter or the top of a lid. Repeat the same for the second pie crust.
Carefully press each cut-out into the muffin cups and press down into the corners.
Into a medium mixing bowl add the pumpkin puree, evaporated milk, sugar, salt, eggs, and pumpkin pie spice. Whisk together until combined.
Spoon 3 tbsp of the filling into each pie, but do not fill to the top since the filling will rise in the oven.
Bake for 25-30 minutes, or until the filling is set and a toothpick comes out clean. Allow the pies to cool for at least 1 hour.
Serve with whipped cream and enjoy!