Ensure your ice cream maker bowl has been pre-frozen for at least 24 hours prior to starting.

In a medium saucepan, combine the full-fat coconut milk, pumpkin puree, and maple syrup. Whisk until the mixture is uniform.

Sprinkle the gelatin powder evenly over the surface of the liquid and let it 'bloom' for 5 minutes without stirring.

Place the saucepan over medium-low heat. Whisk constantly for 3 to 5 minutes until the gelatin is completely dissolved and the mixture is smooth. Do not let it come to a boil.

Remove from heat and whisk in the vanilla extract, pumpkin pie spice, ground cinnamon, and sea salt.

Pour the mixture into a heat-proof glass container. Cover and refrigerate for at least 4 hours, or until completely chilled (ideally 40°F/4°C).

Pour the chilled base into the ice cream maker and churn according to the manufacturer's instructions, typically 20 to 25 minutes, until it reaches a soft-serve consistency.

Transfer the ice cream to a freezer-safe container. Press parchment paper directly onto the surface to prevent ice crystals.

Freeze for an additional 2 to 4 hours for a firm, scoopable texture.

Allow the ice cream to sit at room temperature for 5 to 10 minutes before serving to reach optimal consistency.