Preheat the oven to 400°F. Spray two 12-cup muffin tins with oil.
Working on a lightly floured, wooden cutting board, gently roll out the pastry crusts into 12-inch by 9-inch rectangles. Using a knife, cut the crust into 3-inch squares. Press the pastry squares into the prepared muffin tin, crimping the sides with your fingers to create the crust. Set aside.
In a large blender, add the eggs, milk, pumpkin puree, brown sugar, spices, and salt. Blend on high for 2 minutes, or until frothy.
Pour the pumpkin mixture into the pastry shells.
Bake for 10 minutes. Reduce heat to 350°F and bake 15 minutes more or until a toothpick comes out clean.
Cool completely. Top with whipped cream and a dash of cinnamon before serving.
Recipe by Jennifer Tyler Lee at https://www.52newfoods.com/easy-pumpkin-pie-recipe/