Preheat oven to 350 degrees.
Mix pumpkin puree, eggs, maple syrup, vanilla extract, and cashew milk. Add the dry ingredients: coconut flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix until combined.
Fill lined muffin cups 3/4 full. Sprinkle cinnamon on the top of each mini pie.
Bake for ~20 minutes, until a toothpick comes out clean.
Keep refrigerated in a covered container. The pies will last chilled for up to one week.