Heat the oven to 350 degrees. Remove your chilled pie dough and let it sit on the counter for about 5 minutes to soften slightly. Roll our on a floured surface to about 1/8 an inch thick.
Use a round 3.5-4 inch cookie cutter to cut circles for the mini pies. Re-roll scraps if needed.
Press cut dough into wells of your muffin tin. If you think you crusts look a bit shallow then use your fingers to work the crust upwards so you can add more filling later.
In a large bowl, whisk together the pumpkin, brown sugar, cinnamon, ginger, nutmeg, salt, egg, cream, and vanilla.
Fill each mini pie about 3/4 the way up, you want to leave about a 1/4 inch of crust exposed.
Bake for about 25 minutes, until the filling is just set and the edge of the pie crust s golden.
Set aside to cool completely.
Serve with the whipped cream and a sprinkle of cinnamon.