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Make the pie crust according to the directions and bake at 325F for about 20 minutes. Remove and let cool.
In a large bowl, beat together the pumpkin puree, cream cheese, brown sugar substitute, and pumpkin pie spice until smooth.
In a small bowl, whisk together the water and gelatin. Microwave on high for 30 seconds and then whisk again to dissolve the gelatin. Beat into the pumpkin mixture.
In another large bowl, beat the whipping cream with the powdered sweetener and vanilla extract until it holds stiff peaks.
Fold the two mixtures together until no streaks remain. Spread in the prepared pie crust and refrigerate at least 2 hours until set.