Preheat oven to 350º F. Grease a 12 cup muffin tin well. Set aside.

Let the pie crust warm up some or defrost, just follow the instructions on the package. Unroll the crust, and use a rolling pin to roll it out just a little bit, to about 1/8 inch thick.

Use a 3 1/2 inch round cookie cutter, biscuit cutter or a wide mouth jar to cut out 12 circles.

Gently press the pie disks into each muffin cup.

In a bowl whisk together pumpkin puree, egg, egg yolk, sugar, vanilla extract, pumpkin pie spice, cinnamon and salt.

Add in the evaporated milk and stir to combined.

Pour mixture into the pie crusts, all the way to the top.

Bake for about 35 minutes, until the crust is golden. The top of the pie will be cracked slightly, and if you insert a toothpick it will come out clean.

Remove from the oven and let cool for 10 minutes. Use a knife to gently run it around the edge of each muffin cup, to loosen the crust.

Remove the pies from the muffin tin and place on a wire rack to cool completely.

To make the whipped cream beat heavy cream with the whisk attachment of a stand mixer for 2-3 minutes, until it starts to form soft peaks. Add in sugar and vanilla extract and beat for another minute, or until it forms stiff peaks.

Top pies with whipped cream to serve.