1 Package unflavored gelatin
2 Tablespoons water
1 1/2 teaspoons pumpkin pie spice
1 cup canned coconut milk
1/2 cup xylitol plus stevia to taste
2 eggs, well beaten
1 can pumpkin puree
Sprinkle gelatin over water in a small dish and allow to dissolve for about 5 minutes.
Mix all remaining ingredients except pumpkin in a heavy saucepan. Add gelatin mixture and whisk until everything is smooth.
Place pan over medium-low heat and cook until mixture is thickened, about 10 minutes. Add pumpkin and stir until smooth again.
Pour mixture into baked pie shell and refrigerate for at least 4 hours before serving.