Pre-heat the oven to 400 degrees.
Unroll the refrigeratedd pie crust.
Using a round cookie cutter that is larger than the diameter of the cups of your muffin pan, cut circles out of the pie dough.
Place the circles into the cups of the muffin pan pressing the dough down into the cups.
In a mixing bowl, combine the canned pumpkin, milk, egg, pumpkin pie spice and nutmeg.
Divide the pumpkin pie filling among the pie cups.
Use a leaf-shaped cookie cutter or knife to cut small leaves out of the leftover pie crust.
Place a leaf onto each pie.
Bake for 16-20 minutes.
Remove the muffin pan from the oven and let the pies cool for 5 minutes before transfering them to a cooling rack.
