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