Crumble the graham crackers into small, sand like pieces and place in a bowl.
Add the melted butter to the graham cracker mixture, mix well and set aside.
Add the eggs, whole milk, sugar, spices and gelatin to a medium saucepan over low heat.
Stir the mixture continuously until it has started to thicken, and the gelatin has fully dissolved.
Add the pumpkin puree to the pan and stir well to combine, then remove from heat and allow to cool slightly.
Add the graham cracker crumbles to the small cups to form the crust.
Top the crust with a few tablespoons of the pumpkin pie filling.
Place the cups in the refrigerator and chill for at least 2 hours.
Remove the cups when ready to serve, and top with whipped cream and a sprinkle of cinnamon.
Use your fingers or a small spatula to pack the graham cracker crumbs tightly into the bottom of the cups in order to form a firmer crust.