Preheat the oven to 375 F.
Roll out the pie crusts on a floured surface, then use a 3.5-inch cookie cutter, or other similarly-sized lid or cup, to cut out circles in the pie dough. After you've cut out the circles, take the scraps of pie dough and form them into a ball, then roll out the dough again and cut out more circles until you have a total of 15.
Place the pie crust circles in a muffin tin, then make the pie filling.
Crack the eggs into a large bowl, then whisk them. Add in the pumpkin, brown sugar, pumpkin pie spice, vanilla extract, and salt, and whisk to combine.
Stir the heavy cream into the pumpkin mixture, then pour it into the pie crust.
Fill the pie crusts with 1/4 cup of pumpkin pie filling.
Bake for 25 minutes, until the center of the pie is set.
Let cool for 1 hour, then refrigerate. Serve chilled, garnished with whipped cream and cinnamon.