Preheat oven to 425 degrees. Spray a 12 cup muffin tin with cooking spray. Roll out pastry dough and cut out twelve 4-inch circles. Place circles in prepared muffin tin, gently pressing them in to fit. Pierce the bottom of the pastry dough with a fork to prevent the crust from bubbling up while cooking.
Prepare Filling: In a small bowl combine sugar, salt, cinnamon, ginger and cloves. In a large bowl beat eggs. Whisk in pumpkin and sugar-spice mixture. Gradually add evaporated milk, whisk until well combined. Pour the filling into pastry lined muffin cups, filling them to the very top.
Bake for 15 minutes at 425 degrees. Reduce oven temperature to 350 degrees and bake 15-20 minutes longer or until knife inserted comes out clean. Allow to cool 30 minutes in pan and remove to wire rack to cool for another hour for pumpkin filling to set completely.
While the pies are cooling, cut out Fall shapes (mine are from William-Sonoma) with the excess pastry dough and baked them at 350 degrees for 5-8 minutes or until golden. Cool and place on top of mini pies or simply top with homemade whipped cream, if desired
Cook's Note: I did have a little more filling, so I baked the remaining filling in a ramekin and topped with a few pastry leaves. Papa's Pie Crust Recipe: http://www.cookingmamas.com/papas-pie-crust.html