Spray or coat a Pyrex dish or molds with coconut oil.
Mix all ingredients except gelatin in a saucepan. If the pumpkin is frozen, cook until thawed.
Add gelatin and either rapidly whisk or add to the blender.
Pour into the prepared dish or molds. If pouring into molds, save a little room for the whipped cream layer.
Put it in the fridge to cool.
Once cool, move onto the whipped cream layer.
Add cream and maple syrup to the now cool pan, sprinkle gelatin on top. Let sit for a minute. Turn heat on, whisk until dissolved.
Add the cream layer to the top of the pumpkin layer.
Cool in the fridge, cut & enjoy!
