Preheat oven to 350. Unroll pie crusts and cut out 24 rounds using a 2 1/2 inch cookie cutter. Press each round into the bottom and sides of a muffin tin. Set aside.
In a large bowl, combine pumpkin, granulated sugar, pumpkin pie spice, and salt. Then stir in an egg. Next add half & half, in portions, until just combined.
For the pecan topping, mix pecans, brown sugar, and melted butter.
Spoon 2 teaspoons of pumpkin filling into each pie crust cup then top with 1 teaspoon of pecan topping. Bake 35 minutes or until the filling has set. Remove tassies to a wire rack to cool. Drizzle with maple syrup when ready to serve.
Place tassies in a single layer in an airtight container. Store in the fridge for up to 2 days or freeze for up to 3 months. To serve thaw about 1 hour at room temperature.