In a small sauce pan combine the coconut milk, pumpkin puree, maple syrup, and pumpkin pie spice over medium low heat. Stir until smooth and heat for about 10 minutes.
Remove the pan from heat and stir in the vanilla.
Whisking constantly, slowly add the gelatin into the pan, 1 Tbsp at a time.
Pour into silicon molds or a greased 9x9 dish and chill in the refrigerator for at least 2 hours.