In a large sauce pan combine the whipping cream and cinnamon sticks. Evenly sprinkle the gelatin on top on the cream. Let it sit for 10 minutes.

Place the saucepan on the stovetop. Cook over medium. Stir constantly.

Once the cream is warmed (about 5 minutes) add the sugar, allspice and vanilla extract. Continue to stir until the sugar and gelatin has dissolved, for another 5 minutes, for total of about 10 minutes.

Add the pumpkin. Cook for an additional 5 minutes. Continue to stir.

Strain the panna cotta into a separate bowl. Strain for a second time into another bowl. Add the panna cotta into individual serving bowls and place in the fridge until the panna cotta is set. At least 4 hours.

Serve cold topped with graham cracker crumbs and whipped cream.