Preheat the oven to 350°F. Spray a 9-inch tart pan (or use a pie plate) with cooking spray.

Make the crust. In a large bowl, combine the oat flour (or almond flour) and tapioca flour. Stir to blend. In a separate small bowl, combine the coconut oil and maple syrup and whisk. Pour the wet ingredients into the flour mixture and stir until a dough is formed.

Use your hands to gather dough into a ball. Place the ball of dough into the bottom of the tart pan or pie plate and use your hands to evenly press the dough until a thin crust is formed in the bottom and up the sides. Alternatively, you can place the ball of dough between two sheets of parchment paper. Using a rolling pin, roll it out to ⅛- to ¼-inch thick. Flip the flattened dough across the tart pan or pie plate, using your fingers to press onto the bottom, fix any cracks and seal around the edges.

Pre-bake the crust for 15 minutes, then set aside until ready to use.

While the crust is baking, make the filling. First bloom the gelatin. Sprinkle the gelatin over/into the cold water and gently whisk. Set aside and let it stand for about 10 minutes.

Add the pumpkin puree, cottage cheese or yogurt, coconut sugar, tapioca flour, pumpkin pie spice, cinnamon, vanilla extract, cinnamon, and sea salt to a blender. Blend until creamy, using a spatula to scrape down the sides of the blender if needed and processing again for a few seconds.

Gently heat the bloomed gelatin gently (in the microwave for about 10 seconds or stovetop in a double-boiler) just until it liquifies and dissolves (don’t boil). While the blender or food processor is running on low, slowly add the heated gelatin mixture until incorporated.

Pour the pie filling mixture into the tart pan or pie plate with the pre-baked crust. Transfer to the refrigerator and allow to chill and set for at least 8 hours (or ideally overnight).