For the pastry cup, beat butter and cream cheese in a mixer. Add flour and beat until just combined.
Use a 2 tablespoon portion scoop to scoop dough. Flatten in the palm of your hands and place into a muffin tin. Use a pastry/tart shaper dipped in flour to shape the dough up the sides of the muffin cup.
Mix together egg, pumpkin, sugar, milk and pumpkin pie spice. Spoon 2 tablespoons of pumpkin mix into each cup.
Bake 20-25 minutes or until edges of pastry begin to turn golden brown and filling begins to puff.
Cool slightly in pan before removing. The easiest way to remove the tart is to turn it in the pan, to loosen it before lifting it out. You can side a knife in the edge of the pan to help pop it out.
Cool completely before topping with whipped topping: Beat heavy whipping cream and sugar together with a whisk until stiff peaks form. Pipe onto top with a star tip.