Preheat oven to 375° F. Spray mini muffin pan with non-stick spray.
In a medium mixing bowl, stir together unbleached flour and sea salt. Using a pastry blender cut in the butter until mixture resembles fine crumbs. Sprinkle 1 tablespoon of water over part of the mixture; gently push moistened dough to the side of the bowl. Repeat, using 1 tablespoon of remaining water at a time, until dough is moistened. Form dough into ball
On a lightly floured surface, flatten the ball of dough with hands. Roll out pie dough and cut with a 3 to 3 1/2-inch round cutter. Press circle dough pieces into each muffin opening.
In a large mixing bowl, stir together pumpkin, sugar and spices. Blend in egg whites until combined. Stir in evaporated skim milk and water.
Fill crusts 2/3 full with pumpkin pie filling. Bake 10 to 25 minutes, or until a cake tester comes out clean. Cool in pan 3 to 5 minutes. Lift out with an offset spatula and cool on wire rack.