Step 1

Grease as 12-cup muffin pan with cooking spray. Set aside. Roll pie dough out to 1/8-inch thickness and use a 3 3/4-inch round cutter to cut 12 circles from the dough, re-rolling scraps as needed. Place each round inside a muffin cup and press the circle into the cup so it's evenly smooth with the bottom and sides of the muffin cup. (Note: the circle will not come all the way up the side of each muffin cup.) Once all circles have been pressed into pan, freeze for 2 hours or overnight.

Step 2

Preheat oven to 350°F. Transfer muffin pan directly from freezer to oven until the pie dough is almost cooked through, about 13 minutes. Remove from oven and use the back of a spoon to press down any areas that have puffed up during baking. Set aside.

Step 3

In a large bowl, whisk together half-and-half and sugar until dissolved. Add eggs and whisk until mixture is homogenous. Add spices, vanilla, and pumpkin; whisk until well combined.

Step 4

Fill each crust with 1 1/2 tablespoons of pumpkin filling or until the filling almost comes to the top edge of the crust. Bake until filling is set, about 25 minutes.

Step 5

Allow pies to cool completely before removing from muffin tin and serving with whipped cream and nutmeg, if desired.