Set the oven rack to the lower-third position and preheat to 350°F. Line a 12-cup muffin pan with paper liners. Lightly spray the liners with nonstick spray.
In a large bowl, add almond flour, gluten-free flour, baking soda, and salt. Stir with a whisk to combine.
In a separate small bowl, whisk the melted and cooled butter, sugar, maple syrup, egg, and vanilla together until well combined. Add to the flour mixture and mix until a dough forms.
Press 1.5 tablespoons of dough into the bottoms and halfway up the sides of each muffin cup. Bake for 5 minutes. The crusts will puff up during baking. Use a tablespoon to gently press it down on the bottom while it is still warm.
Make the filling
In a large bowl, whisk the pumpkin puree, egg, egg yolk, pure maple syrup, heavy cream, vanilla, cinnamon, salt, ginger, and cloves together until well combined and smooth.
Add about 2 tablespoons of filling to each crust. Use the back of a spoon to smooth the top.
Bake for 25-30 minutes or until the filling has set and no longer jiggles. Cool the pies completely in the muffin tin before removing from the pan.
When ready to serve, peel the paper liners off each pie and top with maple whipped cream.
Make the whipped cream
Add heavy cream, confectioners' sugar, and maple syrup to a medium bowl.
Using a handheld electric mixer, beat on medium-high speed until stiff peaks form.
Notes
Pies will keep for up to 3 days covered tightly and stored in the refrigerator.
Pies can also be frozen for up to 1 month. Thaw in the refrigerator overnight.