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Preheat the oven to 375°F.
Press Nestlé Toll House Chocolate Chip Cookie Dough evenly into the bottom and up the sides of mini tart pans to create the cookie crust.
In a separate bowl, combine the LIBBY’S Pumpkin, eggs, sugar, and CARNATION Evaporated Milk.
Mix until completely smooth and combined.
Pour the pumpkin mixture into the center of each cookie dough crust, being careful not to overfill past the edges of the cookie dough.
Bake for 20–24 minutes, or until the cookie crust is golden and crispy around the edges and the pumpkin pie center has just a slight jiggle.
Remove from the oven and allow the mini pies to cool.
Transfer to the refrigerator and chill for about 30 minutes.
Once chilled, top each mini chocolate chip cookie pumpkin pie with whipped cream and enjoy!