Espresso Cakes with Pumpkin Filling and White Chocolate Curls

4 mini sponge cakes
4 tablespoons prepared espresso or coffee
1 1/3 cups pumpkin pie filling from can or from leftover pumpkin pie
White chocolate bar
Arrange sponge cakes on a serving plate. Spoon 1 tablespoon espresso into each cake, allowing it to absorb coffee. Spoon 1/3 cup pumpkin filling into each cake. Using a vegetable peeler, peel white chocolate into curls. Sprinkle curls over pumpkin and serve.