1Preheat oven to 400F. This pie can be made as a 1 (9-inch pie) or 6 (6-inch mini pies), only difference is 1 pie crust for large pie and 2 pie crusts for the mini's. Grease inside of pie plates and set aside. This beautiful Crust was found in one of my amish cookbooks-Place your flour,sugar and salt in a medium bowl and mix with your fingers until well blended.
2In a measuring cup, combine the oil and milk and beat with a fork until creamy. Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened. divide dough into 4 equal parts and form fit it into bottom and sides of mini pie plates, this will only make crusts for 4, so you will need another pie crust, repeat as above for the first and wrap leftover pie crust and freeze. At this point your 6 unbaked mini's are ready for filling.
3Filling-In a large mixing bowl, combine eggs, sugars, cornstarch, salt, and spices until combined well. Gradually add milk and pumpkin until mixed thoroughly. Place mini's on a baking sheet & Pour evenly into each one about 2/3's full. Bake for 10 minutes at 400F, then reduce to 350 and bake for 40 minutes or until firm and center is soft. Remove from oven; cool until just warm, then mix your coolwhip with cinnamon and place a spoonful on top of warm pie, serve immediately. Enjoy!