mini pumpkin pies (incidentally dairy-free)

A friend posted about craving pumpkin pie on Facebook and suddenly I wanted some too. I had a can of pumpkin, and while I had no butter, condensed milk, or pie pan, I had substitutions that could work, and so...

I made an oil-based crust using this recipe: https://cozypeachkitchen.com/oil-pie-crust/
I made the filling from a few recipes I looked at, but basically:
1 1/4 c. soy milk
2 eggs
1 can (14 oz) pumpkin
1 tsp vanilla
1/2 tsp salt
nutmeg, cinnamon, ground cloves, ground ginger
some amount less than 3/4 cup of sugar, mostly brown but some white (I couldn't measure because I used the giant lump of brown sugar that had solidified in my bag of brown sugar, and I softened it in the liquids for this recipe)
I did not add any oil, which some recipes called for

I sprayed the muffin tins very well with baking spray. The dough (double crust recipe) was enough for about 10 mini-pies in my muffin tin. There was more than enough filling--not sure what I'll do with the extra. I baked it at 375 for maybe 25-30 minutes but if I try again I think I will try baking at a higher temp for the first few minutes, like many recipes suggest for full-size pies. Cool completely in pan (this seems important.)The crust didn't stick to the pan at all, but it was a little hard (but not impossible) to maneuver the pies out intact because the crust was a bit crumbly. Next time I would try making more of a prominent fluted edge, which might be useful as a handle to pull the pies out. The filling sort of puffed up a bit during baking but then sank down on cooling.