Preheat oven to 350°F. Prepare 12-cavity mini fluted tube pan.
In a small bowl, whisk together milk and instant coffee until dissolved.
In a medium bowl, combine flour, pumpkin pie spice, baking powder, baking soda and salt.
In a large bowl, beat butter and granulated sugar with electric mixer until fluffy. Add the egg and beat well until completely incorporated. Add flour mixture to butter mixture alternating between adding pumpkin and milk, mixing thoroughly after each addition.
Bake 18-20 minutes or until toothpick inserted into the center comes out with one or two crumbs. Cool in pan on cooling grid for 10 minutes. Remove from pan and cool completely.
For topping, combine cream, confectioners? sugar and instant coffee in a large bowl. Whip with electric mixer until stiff peaks form. Using a 1M tip, pipe a swirl of whipped cream on a serving plate; top with a cake, and then pipe a large star in the center of each cake.