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.
Press the pie crust pieces into the muffin tins.
Beat the pumpkin puree, condensed milk, eggs, pumpkin spice, and salt together in a bowl. Fill the pie crusts almost to the top.
Place the muffin pans into the oven and bake for 10 minutes.
Reduce the oven temperature to 325° and continue baking for 10 minutes.
To test if the pies are done, stick a toothpick in the center, it should come out clean
Let cool then pipe whipped cream on top
