Make Graham Cracker Crust

Press 1Tbsp of Crust mixture into paper lined muffin tins - set in freezer.

Place pumpkin purée, 1/4 cup sweetener, spice, cinnamon and salt in small saucepan over medium heat.

Cook stirring regularly for about 5 minutes. Remove from heat. Cool completely

In mixing bowl whip heavy cream and 1/4 cup sweetener until fluffy and stiff peaks form- set in refrigerator

In separate mixing bowl, using hand mixer, beat cream cheese, butter, vanilla, gelatin and balance of sweetener until creamy.

Once pumpkin mixture has cooled, add to bowl with butter and cream cheese mix on medium til combined.

Fold whipped cream into mixture.

Remove Graham Cracker Crust filled muffin cups from freezer. Fill wells using ice cream scoop.

Freeze until set.