Roll out the refrigerated pie crust and using a 3-inch round cookie cutter, cut out dough discs. Take the dough scraps and roll it out again. Keep cutting and re-rolling the dough until you have 12 discs.
Place each disc into a cupcake pan and press it into the cavity. Once the dough is formed into the cups you can flute the edges, use a knife to decorate them, or leave the edge plain for a more rustic look. Place the muffin tin in the fridge to chill for 20 minutes.
Preheat the oven to 400 degrees F.
To a medium mixing bowl add the cinnamon, ginger, nutmeg, cloves, salt, pureed pumpkin, buttermilk, and eggs. Mix until well combined. Put 1 tablespoon of pumpkin filling into each mini pie crust.
Bake for 10 minutes. Then turn the oven down the oven to 325 degrees F and bake for another 10 minutes.
Remove the pies from the oven and allow them to cool on a wire rack. Then place in the refrigerator to chill until they are completely set, for a minimum of 3 hours.
When you're about ready to serve, make the whipped cream. To a medium mixing bowl add the cream, vanilla. and powdered sugar and beat until stiff peaks have formed.
Transfer the whipped cream to a piping bag (or a resealable bag with the corner snipped off) and pipe little dollops of cream onto each mini pumpkin pie. Dust the tops with a pinch of pumpkin pie spice.