MIX sugar, cinnamon, salt, ginger and cloves in small bowl.
Beat eggs in large bowl.
Stir in pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk.
Grease each of the muffin tins with coconut oil.
Roll out pie crust and use a 4 inch wide plastic bowl or round cookie cutter. you will be able to get 4 on the rolled out dough and then just re-roll out the remaining dough to get 2 more. Repeat with the 2nd pie crust for a total of 12 mini pies.
Place each 4 inch piece of crust into each muffin tin and press into the bottom and sides to remove any bubbles. Form the sides with little crimps however you'd like. They will look cute no matter what. :-)
Score the bottom of each crust with a fork to keep it from getting a bubble.
Then spoon the pumpkin filling into each crust. Fill it to the top. (I had a little left over)
Bake in preheated 425° F oven for 15 minutes.
Then reduce temperature to 350° F and bake for and additional 25 - 30 minutes or until knife inserted near center comes out clean.
Cool on wire rack.
Top with whipped cream before serving if desired.