In a sauce pan pour in coconut milk and maple syrup. Add gelatin and allow to bloom for 5-10 minutes.
Add remaining ingredients except pumpkin puree to sauce pan and begin to warm over medium heat. You may need to heat container of coconut butter in hot water to soften before measuring it out. Whisk until gelatin has dissolved and mixture starts to simmer.
Once gelatin has dissolved, mix in pumpkin puree and remove from heat.
Pour into crust or divide evenly among ramekins and allow to set for 3-4 hours in the fridge.
** This pie filling can be used to make a crustless pumpkin pie. See blog post for instructions.