Preheat the oven to 350 F and line an 8x8" baking dish with lightly greased parchment paper.

Combine the ingredients for the crust in a large bowl and stir until fully incorporated. The batter should be fairly wet and sticky.

Press the batter into the baking dish until it evenly covers the bottom. Transfer to the oven and bake for 18-20 minutes, or until lightly golden brown.

Remove the pan from the oven and set aside, allow the crust and the pan to cool to the touch.

Pour 1/3 cup of water into a small bowl and combine with the pumpkin puree. Sprinkle the gelatin over top. Stir gently to ensure the gelatin is combined. Set aside.

Using a medium-sized pot slowly heat the honey and blackstrap molasses combined with the other 1/3 cup of water. Slowly bring the temperature to 235-240 F degrees on low heat. Remove from heat immediately once the mixture comes to temperature.

Slowly add in the honey mixture to the gelatin mixture as you whisk on high with either an electric hand mixer or a stand mixer. Continue whisking on high, until stiff peaks start to form in the marshmallow mixture. Add the vanilla and pumpkin pie spice at the very end, and lightly whisk to combine.

Pour the mixture over the prepared crust and place in the fridge to harden for 3-4 hours or until soft and springy to the touch.

Combine the chocolate and coconut cream in a bowl and melt in the microwave in 20-second intervals, stirring each round, or over a double boiler.

Allow the ganache to cool slightly (you don't want it to be steaming or the marshmallow can melt) before pouring over the marshmallow. Use a rubber spatula to evenly spread the chocolate over the marshmallow.

Transfer to the fridge to allow to harden for 1-2 hours.

Once the ganache is set, remove from the fridge and carefully transfer to a cutting board. Cut into 9 large slices, and 18 small slices and serve chilled!