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

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

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. Cut out rounds using a 2.5-inch cookie cutter to create about 24 rounds per pie crust.

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

Spoon filling into each unbaked crust, filling to the top.

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