Preheat oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin.

Roll out the pie crust on a lightly floured surface to a 12-inch diameter.

Use a 3-inch round cookie cutter to cut 12 circles from the dough, re-rolling scraps as necessary.

Press each dough circle into the bottom and up the sides of the muffin tin cups.

In a medium mixing bowl, whisk together the pumpkin puree, evaporated milk, egg, sugar, cinnamon, ginger, cloves, and salt until smooth.

Divide the pumpkin mixture evenly among the 12 pastry shells, filling each about three-quarters full.

Bake for 22 to 25 minutes or until the filling is set and the crust is golden brown.

Allow the pies to cool completely in the tin on a wire rack before carefully removing with a thin knife.

Serve chilled or at room temperature with a dollop of whipped cream on top.