Place all of the crust ingredients in the bowl of your food processor. Pulse the palm shortening and maple syrup into the dry ingredients until dough forms.
Press the dough into a 9 inch glass pie dish.
Transfer to oven and bake for about 13 minutes until the crust just starts to turn golden brown. Remove from oven and set aside to cool.
While the crust is baking, make the filling.
In a medium saucepan over medium heat add all of the filling ingredients except for the water and gelatin. Stir to combine and let mixture heat through, just about 3-4 minutes.
In a small bowl, whisk water and gelatin. Add to sauce pan and stir again to combine everything. Remove from heat and let cool while crust finishes baking.
Once crust cools enough that you can hold the glass dish, pour filling over crust. Cover and place in the fridge to set. When you cover, use something firm that won't adhere to the pumpkin filling. We use Bee's Wrap.
Once set, remove from fridge and serve. Serve as is or with whipped coconut cream or ice cream and a sprinkle of cinnamon.
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