Instructions:
Preheat oven to 400 degrees.

Melt butter in a pot on the stove (or in the microwave). Mix graham cracker crumbs (or almond flour) and melted butter in a stand mixer.

Press into a cheesecake pan, going up 1 inch around the sides.

Bake for 8-10 minutes. Watch carefully that it does not over-brown. Set aside to cool.

Boil water in a small pot on the stove (or in the microwave). Sprinkle gelatin over the water. Let dissolve for 5 minutes.

In a stand mixer, beat cream cheese until fluffy. Add pumpkin puree, sour cream, sugar, spices and vanilla. Mix until fluffy.

Add gelatin mixture to cream cheese mixture. Mix until fluffy.

Pour the cream cheese mixture into the cooled pie crust. Cover and refrigerate for 2 hours or until firm enough to slice.