Preheat oven to 350 degrees. Coat 12 count muffin tin with non-stick cooking spray.
Blend all of the ingredients for pumpkin pie filling (everything except for wonton wrappers) in a blender until smooth. Press 1 wonton wrapper into each prepared muffin tin.
Pour pumpkin pie filling into each wonton wrapper, distributing evenly between the 12 muffin tins.
Bake in pre-heated oven 12-15 minutes, or until pumpkin filling is set, and wonton wrappers become slightly golden brown. When completely cooled, place whipped topping in a large ziplock bag, and snip off one of the corners. Pipe whipped topping onto each pumpkin pie just before serving.
Sprinkle a dash of cinnamon over the top if desired. Enjoy!
Note: Store these mini pumpkin pies in the fridge until ready to serve.