Preheat oven to 350 degrees. Roll crust until it is thin, or until you can almost see through it. (If you are short on time, the prepackage crust works just fine, just make sure you roll it a little thinner after you unroll it). Use a circle cutter or a cup with about a 3-inch diameter and cut out 24 circles or one for each cup in your mini muffin pan. I get nearly enough out of my first roll, but find I have to re-roll my scraps for two to three mini crusts depending on how close I cut my circles and how thin I get the crust rolled. Next, spray your mini-muffin tin with non-stick cooking spray and line each muffin cup with a mini crust. Set aside.

Combine pumpkin, sugar, salt, cinnamon, ginger, cloves, pumpkin pie spice, eggs and milk in a mixing bowl and mix well. Spoon filling into pie crusts so that they are about 3/4 full. You should have just enough filling to get the job done. Bake for 20-25 minutes or until crust is done and pumpkin is just about set. Let cool in muffin tin for 15 minutes and then move to wire rack so the crust stays crisp and flaky. Serve with a spoonful of sweetened whipped cream or ice cream.