Directions:

Heat oven to 325 degrees F.

Mix the graham cracker crumbs and the butter in a mixing bowl until evenly coated. Then press even amounts of the crumb into the bottom of 8 small ramekins, or similar size heatproof baking dishes.

Pour the milk into a small saucepan and bring to a simmer. Remove from the heat and whisk in the pumpkin and spices until smooth. Set aside to cool.

Meanwhile, put the egg yolks in a large bowl and whisk for a minute, until pale and yellow. Then add the sugar and vanilla extract and whisk again until yellow and frothy.

Slowly pour some of the milk mixture into the egg yolks, whisking continuously until completely incorporated and smooth.

Place a piece of cheesecloth over a wire strainer and place the strainer over a clean bowl. Pour the mixture into it and strain out any solids.

Set up 8 small ramekins in a waterbath and pour even amounts of the pumpkin mixture into each one. Bake for 40 minutes, or until the pudding is set and just a little jiggly in the center. Set the ramekins on a wire rack to cool completely.

Make the whipped cream, whipping the heavy cream with the sugar until soft clouds form.

Top the cooled pot de crème with the whipped cream, dust with cinnamon if desired. Serve.