Begin by preheating the oven to 400°F and prepare 16 muffin tins with a light coating of non-stick cooking spray.

Unroll the pie crust and use a canning jar or a wide-mouthed glass to cut out circles, then fit these into the muffin tins carefully.

In a bowl, mix together the pumpkin puree, sweetened condensed milk, eggs, pumpkin spice, and salt until the mixture is completely smooth.

Pour this filling into the crusts, making sure to fill them nearly to the top.

Place the muffin tins in the oven and bake for 10 minutes.

Next, lower the oven temperature to 325°F and continue baking for another 10 minutes. A toothpick inserted in the center should come out clean to indicate they are done.

Let the mini pumpkin pies cool on a wire rack before serving.

These can be enjoyed either warm or chilled, topped with whipped cream or Cool Whip for extra flair!