Chill the coconut milk overnight in the fridge.⁠

⁠Add pumpkin to a medium pot. Do not turn on the heat yet. Sprinkle gelatin evenly over the top of the pumpkin and do not stir. Allow gelatin to bloom for five minutes.⁠

⁠Whisk the gelatin into the pumpkin, then whisk in dry seasonings and maple syrup. Turn heat to medium. Whisk constantly until gelatin is dissolved, but do not bring to a boil.⁠

⁠Remove from heat and cool completely before covering and transferring to the fridge for 3 to 4 hours or until completely chilled.⁠

⁠When ready to serve:⁠

⁠Open the coconut milk, then scoop out the thickened cream into a large mixing bowl. (Reserve ½ cup of the water for later.) ⁠

⁠Use a stand mixer or hand mixer to whip the cream until frothy. Transfer whipped cream to a separate bowl, then set aside.⁠

⁠Use the stand mixer or hand mixer to whip the pumpkin mixture with the reserved coconut water until smooth and velvety.⁠

⁠Slowly fold in the whipped cream until incorporated. ⁠

⁠Spoon the mixture into serving dishes, or use a piping bag if you’d like a fancier presentation. Serve immediately and enjoy!⁠