In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water and let it bloom for 5 minutes.

In a saucepan, combine the pumpkin puree, sugar, cinnamon, and nutmeg. Heat over medium-low heat until the sugar dissolves and the mixture is smooth. Do not boil.

Remove the pumpkin mixture from heat and stir in the vanilla extract and bloomed gelatin until fully dissolved.

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the pumpkin mixture until well combined.

Pour the mixture into individual serving glasses or bowls.

Smooth the surface of each dessert for a clean finish.

Chill in the refrigerator for at least 2 hours or until set.