1. Lightly spray a 12 cup muffin tin with nonstick cooking spray, making sure the bottoms and sides of each cup are evenly coated, then set the pan aside.

2. Preheat the oven to 375°F (190°C) so it is fully heated by the time the crusts are ready to bake.

3. Unroll the refrigerated pie crusts onto a lightly floured surface and let them soften just enough to be pliable.

4. Use a round cookie cutter or drinking glass slightly larger than the muffin cups to cut 12 circles from the dough, rerolling scraps as needed.

5. Press each dough circle into a prepared muffin cup, gently easing the dough into the bottom and up the sides while letting the edges ruffle naturally for a pretty, crimped look.

6. Prick the bottoms of the crusts a few times with a fork to prevent puffing and place the muffin tin in the preheated oven.

7. Bake the empty crusts for 8 minutes, just until the surface looks dry and the edges are barely starting to turn pale golden, then remove the pan from the oven.

8. While the crusts parbake, whisk the pumpkin puree, eggs, and egg yolk together in a medium mixing bowl until smooth and well combined.

9. Add the brown sugar and granulated sugar to the bowl and whisk until the mixture looks glossy and the sugars are mostly dissolved.

10. Whisk in the vanilla extract, pumpkin pie spice, ground cinnamon, and fine sea salt until the spices are evenly distributed throughout the filling.

11. Slowly pour in the evaporated milk while whisking constantly, mixing until the filling is silky, smooth, and pourable.

12. Carefully divide the pumpkin filling among the warm crusts, filling each muffin cup almost to the top while leaving a small space for the filling to puff as it bakes.

13. Return the muffin tin to the oven and bake for 16 to 18 minutes, or until the edges of the filling are set and the centers still have a slight jiggle when the pan is gently shaken.

14. Transfer the pan to a wire rack and let the mini pumpkin pies cool completely in the muffin tin so the custard can finish setting.

15. Once the pies are at room temperature, run a thin knife around the edges if needed and gently lift each mini pie out of the pan, then refrigerate for at least 1 hour to chill.

16. Just before serving, add the cold heavy whipping cream, powdered sugar, and vanilla extract to a clean mixing bowl.

17. Beat with a hand mixer or whisk until soft, billowy peaks form and the whipped cream holds its shape but still looks smooth and fluffy.

18. Pipe or spoon a generous dollop of whipped cream onto each chilled mini pumpkin pie.

19. Dust the tops lightly with the extra tablespoon of powdered sugar and a pinch of ground cinnamon if desired, then serve immediately or refrigerate until ready to enjoy.