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Prepare a 9”x13” baking pan with nonstick aluminum foil, leaving an overhang for easy removal.
In the bowl of a stand mixer, cream together the butter, ¼ cup brown sugar and ¼ cup sugar. Once combined, add the flour and salt. Firmly press crust into the prepared pan and 1” up the side of the pan. Refrigerate until firm.
Preheat oven to 350°F. Bake crust for 25-30 minutes, then allow to cool completely.
In a medium bowl, whisk together the eggs, then add ¼ cup brown sugar, ½ cup sugar, cinnamon, cloves, ginger, cardamom, pumpkin puree and evaporated milk.
Pour the filling into the crust and bake 35-40 minutes, until the filling is fully set. Allow to cool completely.
Once cooled, use a 2¼” circle cookie cutter to cut out 15 mini pies. Top with whipped cream and sprinkle with pumpkin pie spice. Serve and refrigerate leftovers.