Whipped Topping we used the refrigerated can version
Preheat the grill to 350 degrees. For a Kamado style grill, add a plate setter to create the indirect heating. For a gas grill, turn off the center burners and just cook with the outside ones.
Roll out the dough and make (12) 4" round circles. I used a lid from a cookie car. Use what you have. Place the circles into a muffin tin that you sprayed with non stick spray.
Combine the pumpkin purée, condensed milk, vanilla, pumpkin pie spice and eggs in a bowl and combine well. Use a whisk to stir well. Pour the mixture into each dough-lined muffin tin cup. It took about ⅓ of filling for each. You may have a little bit leftover.
Cook the mini pies for about 25 minutes or until it doesn't shake in the centers. Allow them to cool and top with whipped topping of your choice and sprinkle with cinnamon.
Storage: Store in a sealed container for 3-4 days in the refrigerator. Meal Prep: Consider making the circles ahead of time and layering them in between wax paper and place in the refrigerator. Over Cooking: The tops will crack if it is over cooked. Remove from the grill just after it sets up as it will continue to cook after removing from the grill. If it does get overcooked, serve with whipped cream and no one will notice. Doneness: Test when they are done when a knife or toothpick slides in a comes out clean.