Preheat the oven to 350 degrees.

In a large bowl combine the pumpkin puree, evaporated milk, sugar, egg, and pumpkin spice. Mix well and set aside.

Unroll the can of crescent rolls. Pinch the seams together. Using a pizza cutter, cut the rectangle in half lengthwise. Then cut into 20 squares.

Press each square into the cup of an ungreased mini muffin tin. Fold the edges over as needed to make the pie cup.

Fill each cup with the pumpkin mixture. Fill almost to the top of the cups. Place the muffin tin in the oven and bake for 20 minutes.

Remove from oven and cool for 10 minutes before removing from the pan.

To make the whipped cream place the heavy cream, sugar, and cinnamon in a large bowl. Beat with a hand mixer until thick. It should be the consistency of whipped cream.

Before serving pipe whipped cream onto each mini pumpkin pie.