Preheat oven to 400°. Prepare mini muffin pan with cooking spray.
Lightly flour your surface and roll out the pie crust to about 1/8" thickness.
Cut out 18 circles with a cookie cutter or small juice glass and place in the mini muffin pan. Place in refrigerator.
In a mixing bowl, combine sugar and spices, whisking together until combined.
To the sugar and spices, whisk pumpkin puree, evaporated milk and beaten until well combined and there are no clumps.
Carefully spoon the filling into the prepared pie crusts. Bake for about 17 minutes, until the tops of the pumpkin pies are set. They do not need to be completely stiff, but a sturdier consistency than jello.
Allow to cool in the pan for 10 minutes, transfer to cooling rack.
Once completely cooled, chill for 3 hours or overnight. Store in an airtight container. Serve with whipped cream.