Preheat oven to 350°F.

Unroll your pie crust and use a 4-inch round cookie cutter or glass or jar lid to cut circles of dough, re-rolling as needed. You’ll get about 8-9 circles.

Spray a regular size cupcake pan with nonstick cooking spray and press one circle into each cavity.

Whisk together pumpkin, sweetened condensed milk, egg, salt, and pumpkin spice. Divide the mixture evenly between the pie crusts.

Bake for about 25-35 minutes or until the center of the pies are solid and the crusts are golden around the edges.

Cool completely before removing from pans. Use a butter knife to gently help loosen each pie.

Store in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.