Making Mini Flaky Crust Pumpkin Pies with Whipped Topping involves several simple steps. Follow this guide to create your delicious treats:

1. Preheat Oven: Start by preheating your oven to 350°F (175°C).
2. Make the Crust: In a mixing bowl, combine all-purpose flour, salt, and granulated sugar. Add the cold, cubed butter and mix until it resembles coarse crumbs.
3. Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Aim for a smooth, pliable dough.
4. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
5. Prepare the Filling: In a separate bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, cloves, and vanilla extract until smooth and well combined.
6. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
7. Cut the Dough: Use a round cutter to cut out circles of dough that will fit into your mini pie pans. Press the dough circles into the pans to form the crusts.
8. Fill the Crusts: Pour the pumpkin filling evenly into each crust, filling them about 3/4 full.
9. Bake: Place the mini pies in the preheated oven and bake for 25-30 minutes, or until the filling is set and the crust is lightly golden.
10. Cool: Once baked, remove the mini pies from the oven and let them cool in the pans for 10-15 minutes. Then transfer them to a wire rack to cool completely.
11. Serve with Whipped Topping: Just before serving, add a generous dollop of whipped topping on each mini pie for the perfect finishing touch.

These steps will guide you through the process of creating these delightful mini pies effortlessly.