Roll out the dough and using a biscuit cutter, cut into shapes and press into the bottom of each individual tart pan.
Using a small scoop, fill up each tart with the pumpkin pie mixture. Bake in a 400 degree oven for 15 minutes; checking after 10 minutes. Since they are small pies, they bake much quicker than a full sized pie. AND oven temperatures vary. You know they are done when you insert a knife in the center and it comes out clean AND the pie dough is a nice color.
Roll out the second pie dough and using the mini-cookie cutters, cut out the shapes that you want to place on top of each mini pie. You will have leftover dough.
Place the shapes on a parchment lined baking tray and brush with an egg glaze.
Bake in a 400 degree oven for 15 minutes or until a knife placed in the center of the pie comes out clean.
Once you remove the pumpkin pies from the oven, place a baked pie dough shape on top of the still warm pie and press lightly. Let cool slightly in the pan before removing to a baking rack to cool completely.
Transfer pies to a wire rack to cool before serving.
Notes
Depending on the size muffin pan or tart pan you use, you could have anywhere from 12 to 16 mini pumpkin pies.
You will definitely have leftover pie dough, but that's okay! Continue cutting out the shapes and bake them to enjoy as a special "cook's treat!"
Watch these as they cook as cooking time will vary depending on the type of pan you use.