Preheat the oven to 400°F (200°C).

Roll out the pie crust on a lightly floured surface and cut circles with a 3 ½-inch cookie cutter.

Place the dough circles in a muffin pan and chill in the refrigerator.

In a large bowl, whisk together brown sugar, granulated sugar, pumpkin pie spice, and salt.

Stir in pumpkin puree, evaporated milk, beaten egg, and vanilla extract until smooth.

Ladle 2 tablespoons of filling into each crust.

Bake for 16-20 minutes until crust is golden and filling is set.

Cool for 30 minutes, then chill for at least 3 hours.