Preheat the oven to 375 degrees.
Cut the pie crust into circles about 1.5-2 inches in diameter.
Press gently into a mini-muffin pan and prick gently with a fork.
Bake the crust for 10 minutes.
Meanwhile, mix the pumpkin, brown sugar, cream, and eggs together.
In a small bowl, mix the cornstarch and spices together.
Add the spices to the pumpkin mixture and mix well.
When the crusts have been baked for 10 minutes, remove from oven and fill just to the top with filling (1.5 inch circles are about 1 tablespoon each).
Press a pecan into the top of each.
Bake for an additional 15 -20 minutes or until golden brown.
Let cool a couple of minutes before removing from pan.