Soften gelatin in water.

Into a saucepan, empty solid pack Pumpkin (not Pumpkin Pie Mix).

Using the can as your measuring cup, measure heavy cream into the sauce pan and stir to combine.

Add Splenda or the equivalent of your favorite artificial sweetener. Taste for sweetness and adjust to make yourself happy.

Add salt, vanilla, and cinnamon.

Stir to combine.

Add the softened gelatin to the sauce pan and heat just enough to melt the gelatin.

Ladle into 1/2 cup ramekins.

Chill till firm–about 2 hours or so.

I sometimes also add a cup of dried, unsweetened coconut, too.