Preheat oven to 350 degrees.

Lightly flour the countertop and roll the dough out. Cut 12 4-inch rounds out of the pie dough.

Spray the cupcake pan with non-stick cooking spray.

Add a round piece of pie dough to each up the cupcake cavities. Press out any ripples in the dough and trim off any dough that hangs over the top of the cupcake pan cavity. Set aside.

In a large mixing bowl, add in the canned pumpkin, brown sugar, granulated sugar, and pumpkin pie spice. Stir until combined.

Stir in the egg and maple extract until incorporated.

Add in the evaporated milk and stir until incorporated.

Fill each pie crust to the top with the filling. You should still be able to see the crust around around the edges though.

Place into the oven and bake for 25 - 30 minutes until the pies no longer jiggle and the crust is slightly golden.

Turn the oven off and open the door while the mini pies cool completely.

Once the pies are cooled, pipe whipped cream on top with an 1M tip.

Store in the fridge.