Preheat oven to 350 degrees. Spray 2 mini muffin pans (or enough pans for 24 mini pumpkin pies) lightly with nonstick cooking spray.
Remove dough from refrigerator, unwrap, and place on a lightly floured board.
Use a rolling pin to roll dough to about 1/8-inch thick.
Cut out 24 circles, using a 2-inch cutter or drinking glass. (I used a champagne glass.) Gather scraps and re-roll dough to get enough circles, if needed.
Gently press circles into muffin pan, making sure dough touches sides of pan and reaches to the top of the pan.
Fill each crust with pumpkin filling (about a heaping teaspoon each).
Place muffin pans in preheated oven and bake until pumpkin filling is set and tops have started to brown, about 25 minutes.
Remove pies from oven and allow to cool completely before adding topping.