Preheat oven to 325. Lightly spray each cup of the mini pumpkin pan with Pam or similar product.

Crust: Mix together in a small bowl, the gingersnap crumbs, sugar and melted butter. Divide the mixture evenly among the cups (about 1 1/2 heaping teaspoons per cup). Press down the mixture with your finger (in plastic glove) or use the bottom of the handle of a wooden spoon. Bake until the crusts are set, around 8-10 minutes. Remove from the oven and place on wire rack until cool.

Reduce oven temperature to 300.

Filling: In a small bowl, combine pumpkin puree, cinnamon, nutmeg and allspice. Set aside. Using an electric mixer, beat together the cream cheese and sugar. Mix until smooth. Add the eggs, one at a time, beating after each addition. Add the vanilla, beating until smooth. Add the pumpkin mixture and beat at a low speed until completely blended. Divide the batter evenly among the cups.

Bake 18-20 minutes, until the filling is set. Remove from oven and cool on wire rack. When the pan is cool, transfer to refrigerator. Let cool at least 2-3 hours before unmolding.

To unmold the cheesecakes, press your finger or the stem of a wooden spoon up through the bottom of the cup. Carefully, use a small spatula or a butter knife to separate the crust from the disk.