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

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

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

Roll out one chilled pie dough to a large 12-inch circle on a floured work surface. Cut 2.5-inch rounds and place them into the greased mini muffin pan. Repeat with the second pie dough.

Fill each unbaked crust with the chilled filling, filling to the top.

Bake the mini pies for 21–25 minutes, until the center is just about set and the edges are lightly browned. Allow to cool for 5 minutes before removing from the pan.

Cool the pies and serve at room temperature or refrigerate until chilled. Store leftovers in the refrigerator for up to 5 days.