To make the mini pies, first make the pie crust the same way as for the apple pie listed above, though it's not as necessary to divide the dough before chilling, but it does make it easier to roll out.
While the crust is chilling, make the pie filling, same as was done for my full pumpkin pie recipe.
When ready to assemble the pies, preheat the oven to 400°F. Roll out the pie crust and gently place into 6 4" mini tart pans. Prick the bottoms with a fork all over, and place sheets of parchment paper inside followed by pie weights, uncooked rice, or uncooked beans. Blind bake the crusts for 10 minutes, or until starting to turn golden brown. Remove from the oven and fill the crusts almost to the top with pie filling. Place back in the oven and bake for an additional 14-15 minutes, or until the centers of the mini pies are 175°F.
Remove from the oven and allow to cool to room temp, and then refrigerate. Serve with a dollop of homemade whipped cream and enjoy!
