Preheat the oven to 350°F and grease a 12-cup muffin tin with nonstick spray or softened butter.
Roll out the pie crust, cut into 3.5-inch circles, then gently press each circle into the muffin cups.
Chill the crusts while you whisk together the pumpkin puree, egg, egg yolk, sugars, milk or cream, vanilla, spices, and salt.
Spoon the pumpkin filling into each crust, filling about ¾ full. Wipe away any spills before baking.
Bake for 20–25 minutes, until the crust is lightly golden and the filling is just set with a slight wobble.
Cool in the pan for 10–15 minutes, then transfer to a wire rack. Chill if desired and top with whipped cream before serving.
