1. Begin by preheating your oven to 400°F and preparing your muffin pans. Roll out the dough to an 1/8-inch thickness and use a 3½-inch cookie cutter to cut out 18 circles. Fit each circle into the muffin pan slots, pressing down gently. Refrigerate while preparing the filling.

2. In a mixing bowl, whisk together the brown sugar, granulated sugar, pumpkin pie spice, and salt. Add the pumpkin puree, evaporated milk, egg, and vanilla extract, whisking until smooth.

3. Distribute about 2 tablespoon of the pumpkin filling into each prepared crust. Bake for 16–20 minutes, or until the tops are set and the crusts are lightly golden brown. Let cool on a wire rack for about 30 minutes before removing from the pans. Chill in the refrigerator for at least three hours before serving.