Mini Pumpkin Pies

0 Preheat the oven to 375 F.
1 Roll out the pie crusts on a floured surface, then use a 3.5-inch cookie cutter, or other similarly-sized lid or cup, to cut out circles in the pie dough. After you've cut out the circles, take the scraps of pie dough and form them into a ball, then roll out the dough again and cut out more circles until you have a total of 15.
2 Place the pie crust circles in a muffin tin, then make the pie filling.
3 Crack the eggs into a large bowl, then whisk them. Add in the pumpkin, brown sugar, pumpkin pie spice, vanilla extract, and salt, and whisk to combine.
4 Stir the heavy cream into the pumpkin mixture, then pour it into the pie crust.
5 Fill the pie crusts with 1/4 cup of pumpkin pie filling.
6 Bake for 25 minutes, until the center of the pie is set.
7 Let cool for 1 hour, then refrigerate. Serve chilled, garnished with whipped cream and cinnamon.