In the bowl of a food processor, mix together the flour and ¾ teaspoon salt. Add the cubes of cold butter. Pulse several times until the butter is broken up into small pea-size pieces and is mixed throughout the flour. Slowly drizzle the ice water into the flour mixture while pulsing the food processor, just the until the mixture begins to pull together.

Turn the crumbly dough out onto a large piece of plastic wrap and gather the dough into one mound with your hands. Wrap the dough in the plastic wrap and pat to form a disc. Chill the dough in the refrigerator for at least 30 minutes before proceeding with the recipe.

Preheat the oven to 375°F. Spray mini muffin tins with nonstick cooking spray and set aside.

Roll out pie crust (working with ½ the recipe at a time) on a lightly floured surface or on parchment paper/plastic wrap. Use a 2 ½” biscuit cutter to make rounds from the pie crust. Gather the leftover scraps of crust, reroll, and continue cutting out small rounds.

Press each round into the mini muffin tins, ensuring that it is pressed all the way to the bottom of the cavity and reaches to the top of the sides - it does not need to rise up over the sides, but a bit above the top to allow for shrinking.

In a large mixing bowl, combine the pumpkin pie filling ingredients. Whisk to combine completely.

Spoon one tablespoon of pumpkin pie filling into each mini crust.

Bake for 18-20 minutes, until the pies are set.

Cool mini pumpkin pies before removing from the muffin tin.

Whip heavy cream and powdered sugar until stiff peaks form. Pipe or dollop on top of the pumpkin pies just before serving and sprinkle with a dash of cinnamon (or pumpkin pie spice.)