Unroll the package of dough. Using a round cookie cutter slightly larger than the muffin tin, cut out 48 circles. Reroll the dough as necessary.

Press the circles into a non-stick mini-muffin pan. You can use liners for easier removal.

Combine the sugars and spices together in a small bowl.

Using a rubber spatula, combine all of the filling ingredients together in a large pitcher. Pour the filling into the unbaked pie shells, being careful not to drip filling over the edges.

Bake at 425 degrees for 15 minutes. Serve with whipped cream and sprinkle with ground cloves.