Before you begin, make sure ice cream bowl has been freezing for at least 24 hours.
In a small sauce pan, combine pumpkin, coconut milk, and maple syrup. Whisk together until smooth.
Sprinkle gelatin on top of mixture and let bloom for 5 minutes.
After 5 minutes, turn the heat on medium and whisk the gelatin in.
Add in the pumpkin pie spice and cinnamon and cook mixture until warmed and smooth. Make sure no lumps remain. It does not need to come to a boil.
Pour into a glass container and refrigerate until cool- 5 hours to overnight.
Once cooled, pour into ice cream maker and follow manufacturers instructions for churning. Mine takes about 20 minutes.
Pour into a loaf pan and keep in the freezer.
Let sit at room temperature 10 minutes before scooping to soften to scoop-able consistency.