Prepare pie dough the night before and chill in the refrigerator for at least 2 hours.

In a large bowl, beat or whisk together pumpkin, brown sugar, heavy cream, milk, egg, salt, cinnamon, pumpkin pie spice, and black pepper until combined, about 2 minutes. Cover and refrigerate filling until ready to use.

Preheat oven to 375°F (191°C) and grease two 24-count mini muffin pans.

Roll out one chilled pie dough into a 12-inch circle on a floured surface. Cut rounds using a 2.5 inch cookie cutter. You’ll need about 24 rounds per pie crust. Repeat with the second pie dough for a total of about 48 rounds.

Place the dough rounds into the greased mini muffin pan(s) and press the dough into the bottom and up the sides.

Spoon cold filling into each unbaked crust until filled to the top.

Bake mini pies until the center is set and edges are lightly browned, about 21–25 minutes. Allow to cool for 5 minutes before removing from the pan. Cool before serving at room temperature or refrigerate until chilled. Top with whipped cream if desired.