1. Unroll crusts on lightly floured surface. Using a 3 1/2-inch round cutter, cut out 6 rounds from each crust. Re-roll scraps as necessary. Press dough rounds into muffin pan sprayed with no stick cooking spray. Set aside.

2. For fillings: whisk together all pumpkin ingredients in one large bowl. Repeat for pecan pie filling. Pour each filling into prepared crusts, filling each almost to the top.

3. Bake at 350 for 10-12 minutes, or until fillings are just set. Let cool then serve with whipped cream.