Preheat your oven to the temperature recommended for your ready-made pie crust. Roll out the crust on a lightly floured surface and use a 4-inch round cookie cutter to create circles. Press each circle gently into the cups of a greased cupcake pan, ensuring they fit snugly.

Using a measuring cup, carefully pour the canned pumpkin pie mix into each prepared crust until filled to the edge, avoiding overfilling.

After baking for about 13 minutes, the crust should be just starting to turn a light golden brown. Reroll scraps of crust, create fun fall cutouts, brush with evaporated milk, and place them on top of the pies after baking.

Lower the oven temperature to 350°F and bake the mini pies for an additional 10-15 minutes or until the filling is set and a toothpick inserted comes out clean.

Remove from oven and let cool in the pan for about 10 minutes before transferring to a wire rack. Enjoy warm or with whipped cream.