In a small sauce pan add the water and add the gelatin, using a whisk mix well and bring to a boil. Keep on a steady low boil for about 5 minutes then remove from the heat and allow to cool completely.

In a medium mixing bowl add the pumpkin puree, sweetened condensed milk, pumpkin pie spice and using a hand mixer, mix on low until combined.

Stir in the gelatin mixture and frozen whipped topping.

Press about 3 Tablespoons of Graham Cracker Crumbs into the bottom of a cupcake pan and press down firmly with your thumb. Repeat in all 12 spaces.

Spoon the pumpkin mixture into each cupcake space, on top of the graham cracker crumbs.

Cover with plastic wrap and place in the freezer for about 3 hours.

When you are ready to serve remove from the freezer. Using a plastic knife insert down the sides of the mini pumpkin pie and slide around until it comes loose.

Remove to a plate and pipe the remaining whipped topping onto each mini pumpkin pie as you are serving. Dust with a little pumpkin pie spice.