Mix all of the three crust ingredients together in a small bowl and divide evenly into 8 ramekins (leaving 2 tablespoons of the crust set aside for topping at the end); set aside
Whisk ½ cup of the heavy cream and gelatin in a small bowl and microwave for 30 seconds, stir, and set aside.
In a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, beat brown sugar and remaining 1 cup heavy cream until soft peaks form, then beat on medium low speed cubed cream cheese until combined.
Add in pumpkin puree, vanilla, salt, cinnamon, and pumpkin pie spice; beat for two minutes scraping down the bowl when needed. Add gelatin mixture and beat another two minutes on high until smooth.
Divide pumpkin pie filling evenly into the 8 ramekins with crust already in the bottom. Refrigerate overnight.
Make any easy and delicious whipped cream by simply beating ½ cup heavy cream and ¼ cup brown sugar until stiff peaks form. Add a dollop to each ramekin and a few reserved graham cracker crust crumbs before serving. Enjoy!
