Preheat the oven to 350 F. Sprinkle the gelatin over the water in a small bowl or measuring cup and let sit.

In a food processor, pulse the flours, salt, baking soda, and coconut sugar together for a few seconds. Then add the palm shortening, pulse for a few seconds more. Finally, add the gelatin water mixture and pulse for another 20 seconds. The mixture should come together if pinched together with your hands.

Dump the mixture out onto a piece of parchment paper and form into a ball. Then either flatten into a pie pan with your hands or roll out between two pieces of parchment paper. Bake for 15 minutes.

Meanwhile, sprinkle the gelatin for the filling over water in a small saucepan. Let sit for a few min while you add all the rest of the filling ingredients into a bowl. Heat the gelatin over medium-low heat until the gelatin has dissolved. Whisk until slightly frothy, then put into the bowl with the pumpkin and mix everything together really well.

Pour the mixture into the prepared pie shell.

Turn the heat down to 325 F and place the pie in the oven. Bake for 1 hour.

At the hour mark, take the pie out and let it cool for about 30 min on the counter. It will still be wobbly and won't be set like a normal pumpkin pie at this moment.

Once it's cooled a bit, put it in the fridge for at least 4 hours to set completely.

Let come to room temp for best taste, but it's still great cold. (Do NOT reheat – it will turn to mush as the gelatin will melt)