Preheat oven to 350.

Unroll crust and allow to sit for 10 minutes.

Use lid to cut 12 circles.

Invert sealing lid in each ring.

Set dough circle into each lid.

Spread 1 tablespoon of pumpkin butter over each crust leaving a small border around edge.

Place lids on baking sheet and bake for 10-13 minutes or until edges get lightly brown.

Carefully transfer lids to wire rack.

Allow to cool for 10-15 minutes then lift out by pressing on bottom and carefully removing sealing lid.

Garnish with a dollop of whipped topping, if desired.