Preheat oven to 425 degrees
Blend together the pumpkin pie mix, 2 eggs and 2/3 cups evaporated milk.
Unwrap and unfold the premade pie crust and with either a cookie cutter or some other round item, (I used a glass bowl) cut out your circles. For the regular size muffin tins, I used a 4" circle and for the mini muffin pan, I used about a 2 1/4" circle.
Spray your muffin pans with PAM Cooking Spray. Place the dough inside and poke the dough at the bottom with a fork so the pumpkin mix doesn't boil over.
Pour the pumpkin mix into the pie shells. Fill close to the top.
Bake at 325 for 15 minutes then reduce the heat to 350 degrees. Bake the mini pumpkin pies for an additional 10-15 minutes and the regular sized muffin pies for an additional 15-20 minutes.
Let cool and top with whipped cream when completely cooled.