1. Preheat the oven to 325f/160c.
2. Place flour and salt in food processor and pulse briefly. Add coconut oil and egg and pulse until mixture forms a ball. Press dough into a 9-inch pie dish
3. Combine the cup of water with the coconut cream concentrate in a small saucepan. Heat over a low-medium heat and stir until the coconut has fully melted into the water.
4. Add the pumpkin, spices, honey, coconut cream mixture and salt into a mixing bowl, combining well.
5. In a small bowl, add the gelatin and cold water. Stir well and add the boiling water, stirring until clear. Add to the pumpkin mixture and stir well.
6. Pour the pumpkin mixture into the pie crust. Cover the edges of the pie pan with aluminium foil strips to avoid the crust burning.
7. Bake for 60 minutes until firm or the edges are slightly browned.
8. Leave to cool for several hours (over night is best) in the fridge. It becomes more firm during the cooling process.