Preheat oven to 400 degrees and place a rack in the middle.
Prepare the pumpkin pie filling according to the recipe on the back on the can or using your favorite. Set aside.
Roll the pastry dough to about 1/8" thick. Using a small circle cookie cutter (or a glass prep bowl, like I did. Not super efficient or easy, but it gets the job done), cut as many circles as you can fit. Pull up the excess dough. Place each circle into one of the mini muffin tins.
Note: To prevent the dough from getting too warm, a good practice is to cut it in half. Work with one half while leaving the other wrapped in saran wrap in the fridge.
Repeat the roll, cut, pick up, & place process until you have filled the entire tray.
Using a tablespoon, fill each mini pie crust.
Bake at 400 degrees for 25 minutes or until done.
Allow them to cool in the tin for 5 - 10 minutes then transfer to a wire cooling rack until they reach room temperature.
I have found that 1 batch of dough makes about 30 mini pies, but there is always leftover filling. You can either dump the filling or get the second batch of dough and do another round (hence the extra 1/2 dough in the ingredient list).
If you do this, you will have about 1/2 of the second dough leftover. You can use mini cookie cutters to cut leaves or other seasonal shapes to place on top of the mini pies while baking for an extra festive kick.
Serve with whipped cream.