In a medium bowl combine vanilla pudding mix and pumpkin pie spice and whisk till combined. Pour in milk and pumpkin puree and whisk until blended (about two minutes).
Gently fold in the cool whip until it's all incorporated. Scoop mixture into a zip close bag and seal. Place in fridge for an hour.
Preheat oven to 425 degrees F.
While the mousse is in the fridge, roll out the pie crust and use a 3 inch circular cookie cutter to cut out circles from the pie crust. Combine the scraps of pie crust and roll out to cut more circles. I was able to get a total of 16 circles. :)
Wrap the circle around a cannoli form making sure to pinch together the overlapping pie crust. Repeat with remaining circles and cannoli forms.
Lightly brush with milk.
Bake for 10-12 minutes or until the pie crusts are golden brown. Remove from oven and let cool on wire rack. Gently remove pie crust from cannoli form.
When the pumpkin pie mousse is ready snip a corner of the bag off and pipe the mousse into each end of the baked pie crust.
Top with an extra dollop of Cool Whip and a dash of cinnamon if desired.
Special tools required are: 3 inch circle cookie cutter, Cannoli forms or 1" wooden dowel, pastry or silicone brush.