Ingredients

• For the crust:
• 1/2 cup graham cracker crumbs
• 2 tablespoons unsalted butter, melted
• For the filling:
• 8 ounces cream cheese, softened
• 1/2 cup plain Greek yogurt
• 1/2 cup pumpkin puree
• 1/4 cup maple syrup
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• 1 teaspoon unflavored gelatin powder
• 2 tablespoons water

Instructions

1. 1. In a small bowl, combine graham cracker crumbs and melted butter. Divide evenly among 4 serving cups (about 2 tablespoons each) and press firmly into the bottom. Refrigerate while preparing the filling.
2. 2. In a small dish, sprinkle gelatin over 2 tablespoons water. Let stand for 5 minutes to bloom. Microwave for 10 seconds until dissolved, or stir over low heat. Set aside.
3. 3. In a medium bowl, beat cream cheese with an electric mixer until smooth. Add Greek yogurt, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract. Beat until well combined and creamy.
4. 4. With mixer running, slowly add the dissolved gelatin and beat until incorporated.
5. 5. Spoon the filling over the crusts, dividing evenly. Smooth tops. Refrigerate for at least 4 hours or until set.
6. 6. Optionally, top with whipped cream and a sprinkle of cinnamon before serving.