You will need 2 ungreased regular-size muffin tins.
Roll out pastry to 1/8-inch thickness. Cut 16 (4-inch) circles from
pastry and line muffin cups with them. You may have to re-roll a
few times, but 2 crusts will make exactly 16. Loosely cover muffin
pans with plastic wrap and chill for 30 minutes.
Heat oven to 375 degrees F.
In a large bowl, whisk the eggs until frothy.
Add the remaining
ingredients and beat until smooth.
Remove muffin tins from the refrigerator
and pour the pumpkin mixture into each cup.
Bake for about 40 minutes
or until a tester comes out clean.
Cool in pan for 10 minutes then
remove to a wire rack to cool completely.
Serve with whipped cream dusted with cinnamon, if desired.