1. Grease the muffin tin holes. Cut out 12 (4-inch) dough circles from the refrigerated pie crust dough and place them into the muffin tin holes.
2. Prepare Pumpkin Pie Filling: In a bowl, whisk together 7 oz pumpkin purée, 7 oz sweetened condensed milk, 1 large egg, 1 teaspoon pumpkin pie spice, and a pinch of salt.
3. Prepare Choc Chip Pecan Filling: In a separate bowl, whisk together 2 large eggs, 1/2 cup light corn syrup, 1/4 cup packed brown sugar, 1 tablespoon melted and slightly cooled butter, 1/2 teaspoon vanilla extract, and a pinch of salt. Stir in 3/4 cup roughly chopped pecans and 1/3 cup semisweet chocolate chips.
4. Spoon the various pie fillings (store-bought apple, homemade pumpkin, homemade pecan) into each dough-lined muffin tin hole.
5. Bake the mini pies at 400°F (200°C) for about 15 minutes.
6. After 15 minutes, carefully place leaf cut-outs (made from extra pie dough) on top of the pies.
7. Bake for another 10 minutes, or until the crust is golden brown and the fillings are set.
