Preheat your oven to 400°F (200°C) and lightly grease your muffin pans.

Roll out your pie crusts to about ⅛-inch thickness and cut with a cookie cutter to fit your muffin pan.

In a large bowl, combine brown sugar, granulated sugar, pumpkin pie spice, and salt. Whisk until blended.

Add pumpkin puree, evaporated milk, egg, and vanilla extract to the dry ingredients and whisk until smooth.

Pour about 2 tablespoons of filling into each crust, leaving space to expand.

Bake for 16-20 minutes until crusts are golden-brown and filling jiggles slightly.

Cool the mini pies in the pan for about 30 minutes before transferring to a wire rack.

Refrigerate for at least 3 hours before serving for best results.