Preheat the oven to 425°F (220°C).
Prepare your pie crust by pressing it into mini pie tins, trimming excess edges.
In a large mixing bowl, combine pumpkin puree, sugar, heavy cream, cinnamon, and eggs. Beat until smooth.
Pour the pumpkin filling into each mini crust, filling about 3/4 full.
Bake for 15 minutes, then reduce temperature to 350°F (175°C) and bake for an additional 20-25 minutes.
Cool on a wire rack for at least 10 minutes, then serve warm or at room temperature.