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Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before using.
In a large bowl with a handheld or stand mixer fitted with a whisk attachment—or simply using a whisk and mixing bowl—beat/whisk the pumpkin, brown sugar, heavy cream, milk, egg, salt, cinnamon, pumpkin pie spice, and black pepper together (on medium high speed if using a mixer) until completely combined, about 2 minutes. Cover and refrigerate filling until step 6.
Preheat oven to 375°F (191°C). Grease two 24-count mini muffin pans.
Working with 1 chilled pie dough at a time, place the dough onto a floured work surface. Roll into a large 12-inch circle. Cut rounds using a 2.5 inch cookie cutter. You’ll get about 24 rounds per pie crust. Repeat with 2nd chilled pie dough for a total of about 48.
Place the dough rounds into greased 24-count mini muffin pan(s). Press the dough flat into the bottom of the crevice and up the sides.
Evenly spoon cold filling into each unbaked crust, filling to the top.
Bake mini pies until the center is just about set and edges are lightly browned, about 21–25 minutes. Allow to cool for 5 minutes before removing from the pan. Cool, then serve at room temperature or refrigerate until chilled and serve cold.