Mini Pumpkin Pies

1. Preheat oven to 350 degrees F. Coat a 12 count muffin tin with non-stick cooking spray.

2. Blend all of the ingredients for the pumpkin pie filling (everything except for wonton wrappers and Cool Whip) in a blender and blend until smooth. Press 1 wonton wrapper into each prepared muffin tin.

3. Pour pumpkin pie filling into each wonton wrapper, distributing the filling evenly between the 12 muffin tins.

4. Bake in pre-heated oven 12-15 minutes, or until pumpkin filling is set, and wonton wrappers become slightly golden brown. Remove from oven and allow to cool. When completely cooled, place the Cool Whip whipped topping in a large Ziplock bag, and snip off one of the corners. Pipe whipped topping onto each pumpkin pie just before serving.

5. Sprinkle a dash of cinnamon over the top if desired. Enjoy!