Preheat oven to 350°F. Prepare 6 ramekins by lightly spraying with cooking spray.
Roll out the pie crusts. Using a large cookie cutter, cut out circles that fit your ramekins, and place crust inside each ramekin. Use the leftover dough to create the crust edge. Remember this is rustic. You don’t have to crimp the edges. Freeze for 15 minutes.
Combine the remaining ingredients, except pecan halves, in a large bowl. Whisk until nicely combined. Pour the pie filling into each ramekin. Top each with 3 pecan halves.
Bake pies for 35 minutes, or until the center is set. Let cool about 15 minutes before serving.