Preheat oven to 400°F
Line mini muffin pan with Crisco shortening. I use a paper towel to spread along the sides and bottoms lightly.
Roll out pie dough and use your 2 ½ or 3-inch cookie cutter to cut 24 circles of dough for the mini muffin pan.
With the leftover dough cut out mini leaves and/or pumpkins for the tops of the mini pies.
Place each pie crust circle in the mini muffin pan. Gently press dough down and around the sides. I then place the muffin pan in the refrigerator while I make my filling.
In a medium-size mixing bowl add pumpkin, condensed milk, cream cheese, eggs, salt, and pumpkin pie spice. Mix until fully combined.
In the mini muffin pan with pie dough, spoon in pumpkin pie filling evenly between the 24 muffins. Place mini leaves and/or pumpkin cut dough on top.
Bake at 400°F for 20 minutes or until pies are set and the crust looks a pretty golden brown. Remove from oven and cool on wire rack for 20 minutes. Then carefully remove from pan and place on wire rack to finish cooling. Once cooled, place in an airtight container and refrigerate.
