Preheat oven to 350°F and lightly grease a standard muffin tin.

Roll out pie crusts and cut circles large enough to fit into muffin tin cups. Press into each well to form mini crusts.

In a bowl, whisk together pumpkin puree, brown sugar, eggs, evaporated milk, vanilla extract, and pumpkin pie spice until smooth.

Spoon the pumpkin mixture evenly into each crust.

Bake for 20–25 minutes or until the centers are set and a toothpick comes out clean.

Let pies cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Top each mini pie with whipped cream and a dash of cinnamon before serving.