Preheat oven to 425°F and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside. You could also use a 12-cup muffin pan if you wanted to make them a little larger but you will have to adjust your crust circles.
Roll out your crust and cut the pie crust out into circles using a wide-mouth jar lid or circle cookie cutters. Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of approximately 21 circles.
Mix the pumpkin puree, evaporated milk, brown sugar, eggs, cinnamon, nutmeg, and clove in a large mixing bowl until smooth.
Divide filling among the mini pie shells.
Place in the preheated oven and bake for 10 minutes. Reduce temperature to 350 and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.
Remove from the oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream. Garnish with some ground cinnamon, if desired, and enjoy!