In a mixing bowl, combine flour and sugar. Add the cold butter and mix until crumbly.

Add the egg yolk and cold water. Mix until the dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 350°F (175°C).

In another bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.

On a floured surface, roll out the chilled dough to about 1/8 inch thick.

Cut out circles to fit into a mini muffin tin and press the dough into the tin.

Pour the pumpkin filling into each prepared crust, filling them about 3/4 full.

Bake in the preheated oven for 20-25 minutes or until the filling is set.

Remove the mini pies from the oven and let them cool completely in the tin.

Serve chilled or at room temperature with a dollop of whipped cream on top.