Preheat the oven to 425 F.
Beat eggs lightly in a large bowl.
Next, add in the pumpkin puree, granulated sugar, brown sugar, salt, and pumpkin spice. Mix well until well combined
Gradually pour in the evaporated milk, and whisk until everything is well incorporated.
Pour the pumpkin pie filling into the mini graham cracker crusts.
Bake for 15 minutes then reduce oven temperature to 350 F, and bake for 30 to 35 minutes.
Let cool until the pies reach room temperature.
Cover, and chill until cold.
Enjoy with whipped cream!