Preheat the oven to 375°F. Lightly grease a mini muffin tin and set aside.
Unroll one pie crust onto a sheet of parchment paper or a lightly floured work surface. Use a 2½-inch round biscuit cutter to cut as many rounds from the crust as possible. Gather the leftover scraps and re-roll, then continue cutting rounds until you have used as much of the crust as possible.
Press one round into each muffin tin cavity, pressing it fully down into the bottom and up the sides of the tin. If you are reusing the same muffin tin for multiple batches, simply set aside the extra crust rounds and lightly cover them with plastic wrap so they don’t dry out.
Whisk together pumpkin, evaporated milk, sugar, salt, eggs, and pumpkin pie spice in a large bowl until fully combined.
Spoon about one tablespoon of pumpkin pie filling into each crust-lined muffin tin.
Bake for 18 to 20 minutes or until pumpkin pie filling is set in the center. Cool and remove from the muffin tin.
Repeat steps with the remaining pie crusts and filling until you have used up your ingredients.
Top completely cooled mini pies with a squirt of whipped cream just before serving.