Preheat oven to 425°F. Unroll each pastry shell; roll out to 1/8 inch thickness. Use a floured4 inch round cutter, cut out 16 circles, rerolling scraps if necessary. Press circles into muffin pans coated with cooking spray.

In a bowl, whisk pumpkin, milk, sugar, eggs, salt, and spices until blended. Pour into pastry cups. Bake 15 minutes. Reduce heat to 350°F.

Bake 25-30 minutes or until knife inserted near center come out clean. Cool 5 minutes, carefully remove from pan. Cool completely on wire rack. Refrigerate.