Preheat the oven to 375°F.
Line a baking sheet with parchment paper and place the mason jar lids on the parchment paper. Spray lids with cooking spray.
Cut out 12 separate 3 1/4 inch circles out of the pie crust. Place the cut-out pie crusts inside the mason jar lids, pushing tightly to secure.
In a large bowl, add all the pie filling ingredients and whisk with a hand blender to combine, scraping down sides as needed.
Pour the pie filling into the pie crusts, filling them about 3/4 full.
Bake at 375°F for 25 minutes, or until golden brown on top. Let cool before serving.
Serve with coconut whipped cream and crushed pecans, if desired