Preheat oven to 400° F. Spray two mini cupcake pans with non-stick cooking spray. Set aside.
Combine pumpkin, eggs, sugar, cinnamon, salt, ginger and cloves in a large bowl. Whisk until mixed well. Whisk in heavy cream. Set aside.
Sprinkle flour on a work surface. Roll out the pie dough. Use a 2 ½-inch flower shaped cookie cutter to cut the dough. Place into prepared muffin pan using your fingers to press the dough down in the center and gently up the sides of each cup. Re-roll scraps and repeat until all the dough is used.
Fill each mini-cup with 2 tablespoons of filling. Bake for 15 minutes or until edges are golden. Let the mini-pies cool for 10 minutes in baking pans then transfer to a cooling rack to cool completely. Decorate with whipped cream. Serve.
