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1
Arrange the piecrusts on a baking sheet.
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2
Place 1 cup cold water in the top of a double boiler and sprinkle the gelatin over the top.
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3
Let stand for three minutes.
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4
Heat the gelatin mixture over a gentle simmer until the granules have dissolved.
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5
Add the pumpkin, sugar and spices and heat, stirring occasionally, until the pumpkin and sugar are completely melted.
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6
Remove from heat and cool for 30 minutes.
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7
In a medium bowl, combine the vodka with 1/4 cup cold water and the heavy cream.
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8
Whisk in the pumpkin mixture and immediately divide it among the piecrusts.
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9
Chill until firm, at least 4 hours.
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10
Slice the pies into wedges, if desired, top with whipped cream and serve.
