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Preheat oven to 375° F. Grease a mini muffin tin and set aside.
In a large bowl, whisk together the pumpkin puree, heavy cream, light brown sugar, egg, vanilla, pumpkin pie spice, cinnamon and salt. Make sure ingredients are completely combined and smooth, about 3 minutes of whisking by hand. Set aside while preparing the pie crust.
Roll out the pie dough and use a 2 ½-inch round cookie cutter to cut the dough. Place into prepared mini muffin tin. Use your thumb to press the dough down in the center and gently up the sides of each cup. Rerolls scraps and repeat until all the dough is used. If you only have one 12-cup mini muffin tin, keep the other pie dough in the refrigerator until the first batch is done baking.
Transfer filling to prepared muffin tin with pie crusts and fill each cup to the top.
Bake at 375° F for 20 minutes or until crust edges are golden and the center filling is set. Let the pies cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely. Garnish with a dollop of whipped cream and sprinkle of cinnamon.