Follow these detailed steps to create your Mini Pumpkin Pies with Flaky Crust and Whipped Cream:

1. Prepare the Flaky Crust:
– In a mixing bowl, combine the flour and salt.
– Add the chilled butter and mix until the mixture resembles coarse crumbs.
– Stir in the ice water, one tablespoon at a time, until the dough comes together. Be careful not to overmix.

2. Chill the Dough:
– Wrap the dough in plastic wrap and refrigerate for at least 20 minutes while you prepare the filling.

3. Make the Pumpkin Filling:
– In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, egg, cinnamon, nutmeg, ginger, salt, and vanilla extract until smooth and well combined.

4. Preheat the Oven:
– Preheat your oven to 350°F (175°C) while the dough chills.

5. Roll Out the Dough:
– On a floured surface, roll out the chilled dough to about ¼ inch thick. Use a cookie cutter or a round glass to cut out circles that fit into your mini pie pan.

6. Assemble the Pies:
– Place the dough circles in the mini pie pan and gently press them into the bottom and sides. Fill each crust with the pumpkin filling until it reaches about ¾ full.

7. Bake and Cool:
– Bake the mini pies in the preheated oven for 30-35 minutes or until the filling is set and the crust is lightly golden. Remove from the oven and let them cool for about 15-20 minutes.

8. Prepare Whipped Cream:
– While the pies cool, make the whipped cream. In a mixing bowl, beat the heavy whipping cream until soft peaks form. Add powdered sugar and vanilla extract, then beat until stiff peaks form.

9. Serve:
– Once the mini pumpkin pies are fully cooled, dollop a generous amount of whipped cream on top and serve!