Preheat the oven to 400°. Roll the pie crust thin, to about 1/8 inch thick, and cut into 12 3 ½ inch circles. Press the dough circles into the cavities of a muffin tin and place them in the fridge to chill.
In a large bowl combine the sugar, cinnamon, salt, ginger, and cloves. Add in the eggs, pumpkin, and evaporated milk. Whisk until fully combined.
Remove the muffin pan from the fridge and carefully ladle pumpkin filling into the crusts, about 3 tablespoons. Bake for 16-20 minutes, until the filling, is set and the crust is starting to brown.
Allow the pies to cool completely before removing gently them from the muffin pan. If they are sticking, carefully run a knife around the edge of the crust to loosen them from the pan. Serve with whipped cream.