For the crust

1. Preheat the oven to 350F and line an 8×8″ baking pan with parchment paper lightly greased with coconut oil.
2. Mix the dry ingredients in medium mixing bowl.
3. Stir in the coconut oil and maple syrup until thoroughly combined.
4. Press the crust into the bottom of the baking pan, evenly dispersing it. Bake in the preheated oven for 15 minutes. Set aside to cool completely.

For the filling

1. Mix the pumpkin puree, maple syrup, coconut oil, coconut cream, and cinnamon until well combined. Stir to make sure the coconut cream is softened and no clumps remain.
2. Make the gelatin egg by pouring the water into a small saucepan and sprinkling the gelatin over top. Allow it to harden for 2-3 minutes. Set the pot on the stove top set to low heat for 1-2 minutes to allow the gelatin to melt and the mixture to turn back into liquid. Remove from the heat and use a whisk or a milk frother to vigorously whisk until frothy. Pour into the pumpkin mixture and combine.
3. Pour the filling mixture into the baking pan over the crust and use a spoon or rubber spatula to even out the top.
4. Place in the fridge to set and cool for 3-4 hours.
5. Once fully set, remove from the baking pan and slice into 9 slices. Top with additional cinnamon and coconut cream if desired.