Preheat oven to 350F
Mix sugar cookie mix with coconut oil, maple syrup, and water. Press dough into bottom of an 8x8 inch pan. Prick with a fork to reduce bubbling or bake with a pie weight.
Bake for 15 minutes, or until golden brown. Remove from oven and cool the crust.
While the crust bakes, in a large bowl, mix together pumpkin puree, maple syrup, coconut oil, coconut cream, all spices, and salt until well combined. Make sure there are no clumps.
Make gelatin egg: Pour water into a small sauce pan, sprinkle the gelatin over the top. Allow it to harden for 2-3 minutes. Turn stovetop on low for 1-2 minutes to allow gelatin to melt and turn into a liquid. Remove from heat whisking vigorously until frothy. Pour into pumpkin mixture and mix thoroughly.
Pour filling on top of the crust and use a spoon or rubber spatula to even out the top.
Place in the fridge to set and cool for 3-4 hours.
Once fully set, remove from fridge and slice. Top with cinnamon and coconut cream if desired!