Preheat oven to 350 degrees. Grease and flour (or use nonstick cooking spray) a mini-muffin pan. Set aside.
Unroll pie crusts on a silicon mat and cut out as many flowers as possible. My flower shaped cookie cutter is 4-inches in diameter petal tip to petal tip.
Once your first set of flowers are cut, you can ball up the dough and roll it out again. You should be able to get 24 flower shaped dough pieces.
Put the dough pieces in mini muffin tins, leaving an empty space between crusts. Press them into the bottom and on the sides.
Combine sugar, salt and pumpkin pie spice in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Spoon mixture into mini pies shells almost up to the top. Brush egg wash from one egg to the top edges of each crust.
Bake for 15-20 minutes or until golden around the edges.
When ready to serve, dust the powdered sugar over the petals or sprinkle cinnamon sugar to the tops of each mini pie.