Prepare the pie crust by processing together the dates, shredded coconut, and almond flour (ground almonds) until well combined and easily clumped together.
Press the mixture into the bottom of either one large, or two small pie pans. (I use two 6 inch pans.)
You can use the bottom of a spatula to smooth out the crust on the bottom of the pans.
For the Pie Filling
Open the can of coconut milk that has been previously chilled for several hours in the refrigerator, and remove the top, thick layer by spooning it off into a blender. Reserve the remaining liquid.
Pour the remaining liquid of the can of coconut milk into a small saucepan, and pour the gelatin into the liquid. Heat and stir the mixture over low heat until the gelatin has fully dissolved. (I have occasionally had a can of coconut milk with very little liquid left in the bottom of the can, as the day I made the video for this recipe. If that is the case with your can, you can add a bit of water to the gelatin to help dissolve it. If you want your pumpkin pie to be a brighter shade of orange, you may want to leave out some of the coconut cream too because you will find that in the case of cans with a thicker coconut milk, and little leftover liquid, that the final pie will also be lighter in color.)
Meanwhile, add all of the other filling ingredients to the blender with the coconut milk, adding in the dissolved gelatin mixture as soon as the gelatin dissolves.
Blend together all of the filling ingredients until well combined and smooth.
Pour the filling mixture into the prepared pie crusts, dividing the mixture amongst the prepared pans, if necessary.