Preheat oven to 350°F. Grease eight individual tart pans (or one large 10-inch tart pan) with cooking spray; set aside.

In a large bowl, mix together the graham cracker crumbs, sugar, salt and butter until evenly combined. Divide evenly among the prepared tart pans and then press down on the bottom and up the sides of each pan. Place on a baking sheet and bake until lightly golden brown, about 8 to 10 minutes. Remove from the oven and set aside to cool.

Bring the water, salt and cinnamon sticks to a boil. Stir in the rice, lower the heat, cover and cook until tender, about 20 minutes. Set aside to cool.

In a separate pot, combine 3 cups milk, pumpkin purée, sugar, ground cinnamon, pumpkin pie spice, salt, and cooked rice (along with the cinnamon sticks). Cook over medium heat, stirring often, until thick and creamy, about 15 to 20 minutes. Stir in the remaining milk, and beaten eggs. Cook for another 4 minutes, stirring constantly. Remove from heat and stir in the butter and vanilla extract. Divide the pudding among the baked tarts, spreading it out evenly. Cover them with plastic wrap and place in the fridge until chilled through, about 3 to 4 hours, or overnight.

To make the topping, beat together the cream, vanilla, and powdered sugar until stiff. Either dollop on top of the chilled pies or pipe out using a decorating bag with a star tip. Dust with a bit of ground cinnamon and serve. Enjoy!