1. Preheat the oven to 350 degrees.

2. Roll out the refrigerated pie crust, and proceed to cut out leaf shapes using the small cookie cutters.

3. Place the pie crust leaves on a parchment-lined baking sheet, and bake for 10 minutes or until golden brown.

4. While the pie crust leaves are baking, place 1 cup of pumpkin puree, ½ cup of the heavy whipping cream, the pumpkin pie spice and the sugar in a saucepan, and heat for 4 minutes over medium-high heat.

5. Remove the mixture from the heat, and let it cool completely.
6. Place the remaining cup of heavy whipping cream, and the vanilla extract into a mixing bowl and beat on high until it forms stiff peaks.
7. Once the pumpkin mixture has cooled, fold it into the whipped cream mixture, and stir to combine completely.
8. Fill four containers with an equal amount of the pumpkin spice mousse, and top with pie crust leaves to serve.

9. Top with cinnamon, if desired.