When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a lightly floured surface, carefully roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about 12-in in diameter. Measure the diameter of your muffin pan and allow for at least 1/4 to 1/2-in overhang. In my case, for regular-muffin-sized pumpkin pies a 3 1/2-in metal cutter works perfectly and for mini-muffin-sized, a 2 3/4-in metal cutter was what filled the cups well. Use your cutter to cut out the specified number of rounds you need to fill the muffin pan. Lightly spray your pan and gently work the pie dough rounds into the pan, pushing from the center and against the edges. Refrigerate until ready to fill and bake.

Whisk together sugar, salt, pumpkin pie spice, flour, vanilla, molasses, and milk, whisk well before adding the pumpkin. Once everything is combined, set aside.

Preheat the oven to 350 degrees F. Using a measuring cup with a pouring spout or a spoon, fill the muffin cups to just under the top edge of the pie dough. Bake for 25-30 minutes or until a toothpick inserted in the center of the filling of a mini pie comes out clean. Tent with foil if the crust is browning too quickly. Let cool completely in the muffin pan then refrigerate until ready to serve. Add a dollop of whipped cream just before serving.