Preheat oven to 425 degrees F.
Unfold refrigerated pie dough and let rest for 20 minutes.
Combine remaining ingredients and mix well.
Using a 3-inch biscuit cutter, cut out your 8 rounds from each pie dough disc.
Press onto bottom and sides of ungreased mini muffin pan
. Prick bottoms of tarts with a fork and par bake for 15 minutes or until lightly golden.
Fill each tart with 1-2 teaspoons of pumpkin mixture. Bake 15 minutes, but watch carefully as they are much smaller and can darken easily.
Cool slightly in the muffin pan. Remove to a wire rack to cool completely.
Using a large plastic baggie, place whipping cream mixture into baggie. Clip a very small tip off of one of the corners.
FOR THE WHIPPED CREAM TOPPING:
Squeeze a small circle on top of each tart and sprinkle with nutmeg and serve.
Put your beaters and bowl
you'll be using to make the whip cream topping in the freezer for 30-45 minutes to make sure they are cold. Pour cream in the bowl and beat until the cream starts forming. Add remaining ingredients and beat until peaks form.