Preheat oven to 425F. Spray 12 standard muffin cups with nonstick cooking spray.
Unroll pie crust on clean work surface. Cut out 12 circles with 2 1/2 inch biscuit cutter; discard scraps. Press one circle into each prepared muffin cup.
Whisk pumpkin, milk, egg, sugar, 3/4 teaspoon cinnamon, vanilla, salt, nutmeg and allspice in medium bowl until well blended. Spoon about 2 tablespoons pumpkin mixture into each tartlet shell.
Bake 10 minutes. Reduce oven temperature to 325F. Bake 12 to 15 minutes or until knife inserted into centers comes out clean. Remove to wire rack to cool completely. Spoon whipped topping on each tartlet just before serving. Sprinkle with additional cinnamon, if desired.