1-Gather and Prep: First, prepare the pie crust dough ahead and chill it in the refrigerator for at least 2 hours. This step ensures the dough is easy to handle. Then, in a large bowl, whisk together the pumpkin puree, brown sugar, heavy cream, milk, egg, salt, cinnamon, pumpkin pie spice, and black pepper until fully combined; chill the filling for better results.

2-Preheat and Shape: Preheat the oven to 375°F (191°C) and grease two 24-count mini muffin pans with nonstick spray. Roll out one chilled pie dough on a floured surface into a 12-inch circle, then use a 2.5-inch round cutter to cut out rounds. Re-roll scraps as needed to get about 24 rounds per crust, and repeat with the second crust.

3-Assemble and Bake: Press each dough round into the bottom and up the sides of the mini muffin pan cavities. Spoon the chilled filling evenly into each dough cup to the top. Bake for 21 to 25 minutes until the centers are just set and the edges are lightly browned, then cool for 5 minutes before carefully removing from the pan.