Preheat oven to 400°F.

Cut 48 2-3/4 in. circles out of pie crusts. Fit dough circles mini muffin pans. Prick bottoms of dough with fork.

Bake 10-12 minutes or until crusts are golden brown. Cool in pan on cooling grid 5 minutes; remove to cooling grid and cool completely.

In medium saucepan, combine marshmallows, pumpkin puree, 1/4 cup vodka, butter, ginger, cinnamon and salt. Cook over medium heat, stirring constantly, until marshmallows are melted and mixture is smooth. Remove from heat, cover, and let cool completely.

In large bowl, combine cream and confectioners? sugar. Beat on low speed with an electric mixer, gradually adding remaining 2 tablespoons vodka. Increase speed to high and beat until stiff peaks form. Fold 1-1/2 cups whipped cream into pumpkin mixture until smooth. Spoon or pipe mixture into prepared shells. Spoon or pipe remaining whipped cream on top of pies; sprinkle with crystallized ginger. Sprinkle with additional cinnamon, if using. Chill until ready to serve.

Pair this pie with Tito's Handmade Vodka The Buzzed Pumpkin cocktail for the ultimate pumpkin-flavored indulgence.

Makes 4 dozen mini pies.