In a bowl, combine all the dry ingredients for the crumble crust. Mix with a fork to combine.

Pour half of the melted butter into the mixture. Use the fork to push the mixture back and forth in the bowl, but not truly mixing it. We want some texture to form. When the butter has absorbed, pour in the remaining butter and repeat the process.

Pour the crumble mixture onto the lined, rimmed baking sheet. Spread it out and don’t worry if there aren’t really amazing looking crumbles on there… it will work out great in the end!

Place the crumble into the oven for 7 minutes. Remove from the oven and use the side of a spatula to turn the crumble over in the pan. Place back in the oven for 7 more minutes.

When it has browned, remove from the oven and allow to cool on a cooling rack. The crumble will firm up and can be easily broken into small crumbles once it is cool enough to handle. Allowing it to cool without mixing it again is important to get a nice crumble!

Once the crumble has cooled and is crumbled, set aside.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add in the pumpkin puree, powdered sweetener, vanilla extract, pumpkin pie spice and mix until combined and smooth.

Slowly add in the heavy cream, mixing on low speed until the mixture is slightly fluffy.

Set the mixer down and dissolve the gelatin in the warm water. Restart the mixer in the bowl and gently mix in the dissolved gelatin into the cheesecake mixture.

Add in some of the cooled crumble to the bottom of the glass.

Either spoon in the pumpkin cheesecake filling or pipe the filling into the glass.

Top each pumpkin cheesecake cup with some more of the crumble.

Cover each glass with plastic wrap and refrigerate for at least 4 hours before serving. This allows the gelatin to firm up.

Before serving, top with a dollop of sugar-free whipped cream and a sprinkle of whatever topping you would like.

Serve chilled with delight.