In a medium bowl, combine the butter, shortening, flour, and salt. Blend the butter and shortening into the flour using your fingertips. Pinch the dough through your fingertips for the flakiest results. When the fats are evenly distributed, sprinkle the cold water on top. Stir the dough together with a fork. It may need more water, but try not to err on the dry side.
Bring the dough together into a ball, press it into a disk, then wrap and refrigerate it for 20 minutes. Meanwhile, preheat the oven to 400°F.
Stir together all filling ingredients with a whisk. Set aside.
Remove the dough from the fridge and flour a work surface. Roll the dough out to a rough 9″ circle, using more flour as needed to prevent sticking. Use a 4″ round cookie cutter to cut out 10 round pieces of dough. You’ll need to gather scraps and re-roll to get 10 circles. Fit one dough circle into each cup in the muffin pan, and use your fingers to gently push it into the cup. You can flute the edges with your fingertips, or just leave it plain and rustic. Divide the pumpkin filling mixture between the cups.
Bake for 10 minutes, then turn the oven down to 325° for another 10 minutes.
Let mini pies cool in the pan completely before removing them. You may need to run a knife around the edges of the pies to pop them out of the muffin pan. Serve with whipped cream.
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