In your processor, place almond flour, pitted dates and 1/4 tsp cinnamon. Blend until dates are throughly torn apart and mixed into the flour evenly.
In your springform pan, pressed mixture firmly and evenly completely across the bottom.
In a medium sized pan, warm your coconut milk on medium-low until warm but not boiling.
In a separate small bowl, add in gelatin and a couple spoonfuls of warmed coconut milk. Melt gelatin as best you can. Add to the pot with the rest of coconut milk. Mix thoroughly.
In a separate bowl, mix together coconut milk mixture with pumpkin, vanilla and spices.
Pour on top of crust and refridgerate for at least 2 hours.
When mixture is firm, very, very, very slowly undo the spring. Slice and serve.