Prepare the pan: Line a standard 12-cup muffin tin with paper liners. This makes unmolding easy and keeps the crust intact.

Make the crust: Stir graham cracker crumbs, brown sugar, and salt in a bowl. Pour in the melted butter and mix until the crumbs look like damp sand and hold together when pressed.

Press the crust: Divide the crumb mixture among the muffin cups (about 1 heaping tablespoon each). Press firmly with the bottom of a small glass or spoon to create an even base. Chill while you make the filling.

Whip the cream: In a cold bowl, whip the heavy cream to medium-stiff peaks. Do not overbeat. Set aside in the fridge.

Beat the cream cheese: In a separate bowl, beat the softened cream cheese until smooth and fluffy, about 1–2 minutes. Scrape down the sides.

Add pumpkin and flavorings: Beat in the pumpkin puree, powdered sugar, vanilla, pumpkin pie spice, and salt until smooth. Taste and adjust sweetness or spice if needed.

Fold in the whipped cream: Gently fold the whipped cream into the pumpkin mixture in two additions. Keep it airy for a light, mousse-like texture.

Fill the cups: Spoon or pipe the filling over the chilled crusts, dividing evenly. Smooth the tops with a spoon or offset spatula.

Chill to set: Cover loosely and refrigerate for at least 2–3 hours, or until the pies are firm enough to unmold. For the cleanest edges, chill 4 hours or overnight.

Top and serve: Peel away the liners, add a dollop of whipped cream, and dust with cinnamon or nutmeg. Serve cold.