In a small-medium mixing bowl, whisk together the pumpkin puree, condensed milk, brown sugar, pumpkin spice, and salt. Add in the egg and whisk into smooth and even mixture. Set aside.
Unroll the pie dough onto a silicone baking sheet. With the top of a silicone muffin liner (the larger circle), gently press into the pie dough. Depending on how hard you pressed, you can either remove each mini pie crust from the larger pie crust, or cut around it with a knife. Repeat until you no longer have dough to work with. You can reform/reroll the dough and get additional pie crusts. I've been able to get anywhere from 9-12 mini pie crusts.
Gently press the mini pie dough into a light sprayed (with oil) silicone muffin liner. It will cover roughly half of the liner. Do not stretch the pie crust. If desired, use a fork to pleat the edges of the crust. Although this is entirely for looks and will still look and taste great if you decide to not.
Add about 1 tbsp or more of the pumpkin pie filling into each mini pie crust.
Place the mini pies in the air fryer basket. I can fit about 7 or 8 in my 5.8qt air fryer basket.
Air fry at 330 °F for 7-8 minutes, or until the crust is golden to your liking. Let the pies sit in the warm air fryer basket for a couple of minutes, then remove them and let them sit for an additional 20 minutes or so to fully set.
Serve the mini pumpkin pies warm or cold. Gently remove the mini pumpkin pies from the liners and top with whipping cream and a sprinkle of pumpkin spice blend or cinnamon.
Notes
The filling should be mostly set once it finishes cooking. It shouldn't jiggle too much. Another good way to know if it is done is if the internal temperature is at 175F or 79C.