1.   Preheat oven to 425°F and spray a 24-cup
mini muffin pan with nonstick cooking spray. Set aside.

2.   Cut pie crust out into circles using a
wide-mouth jar lid. Push pie circles down into the muffin cups. If needed,
gently knead and roll out any extra dough left from the rings to make a total
of 21 circles.

3.   Mix pumpkin pie filling ingredients in a
large mixing bowl until smooth. Divide filling among the mini pie shells.

4.   Place in the pre-heated oven and bake for
10 minutes. Reduce temperature to 350 and bake an additional 10-12 minutes,
until pie filling is just set and a toothpick inserted into the center comes out
clean.

5.   Remove from oven and cool for 10-15
minutes before removing from muffin tin and topping with whipped cream. Garnish
with some ground cinnamon, if desired, and enjoy!