Preheat oven to 400 degrees F. Spray a muffin tin with non-stick spray.

In a food processor, combine all ingredients for the crust. Pulse food processor until all ingredients come together and start to form a dough.

Place a scoop of about 1/8 cup of "dough" to each muffin tin receptacle. Use fingers to form a crust along the bottom and sides. Set aside.

For the filling, combine the pumpkin puree, sugars, cinnamon, nutmeg, allspice, cloves, and salt in a medium saucepan set over medium heat. Cook, stirring until the mixture begins to bubble and becomes fragrant, 5-7 minutes. Transfer mixture to a medium bowl. Stir in the cream. Whisk in the vanilla and eggs.

Scoop filling into prepared mini crusts. Bake for 5 minutes. Reduce the oven temperature to 350 degrees and bake until the pies no longer jiggle in the centers, about 15-20 minutes.

Once the pies have cooled completely, use a sharp knife to loosen around the edges and then a rubber spatula to gently scoop the pies out onto a tray or platter.