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

In a large bowl, beat or whisk the pumpkin, brown sugar, heavy cream, milk, egg, salt, cinnamon, pumpkin pie spice, and black pepper together until completely combined, about 2 minutes. Cover and refrigerate the filling until step 6.

Preheat oven to 375°F (191°C). Grease two 24-count mini muffin pans with nonstick spray.

Roll each chilled pie dough into a large 12-inch circle on a floured work surface. Cut rounds using a 2.5-inch cookie cutter.

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

Evenly spoon the cold filling into each unbaked crust, filling to the top.

Bake the mini pies until the center is just about set and edges are lightly browned, about 21–25 minutes. Allow to cool for 5 minutes before removing from the pan. Cool, then serve at room temperature or refrigerate until chilled.