Preheat your oven to 350°F.

Grease a muffin tin generously with butter or oil and set it aside.

Roll out your pie crusts on a flat surface and use a 4-inch cookie cutter to cut out 12 circles from the dough.

Gently press each pie crust circle into the muffin tin, shaping them to fit.

In a bowl, combine the pumpkin puree, plant-based condensed milk, egg, pumpkin pie spice, and sea salt. Whisk until well combined.

Fill each pie crust with the pumpkin pie filling, distributing it evenly among the 12 pies.

Bake for 30-32 minutes, or until the filling is set and the crust is golden brown.

Let the pies cool completely before serving with a dollop of whipped cream. Enjoy your adorable and delicious mini pumpkin pies!