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Preheat oven to 350 degrees F. Make pie crust dough. Roll between two pieces of parchment paper to about 12" in diameter. (Using parchment paper keeps the crust from getting dried out from too much flour.) Press into a 9-inch pie plate so there are no bubbles at the bottom. Crimp edges, and prick the bottom and sides with a fork. (This will keep it from bubbling up when you bake it.) Once prepared, bake for 25 minutes, or until golden. Meanwhile...
Combine pumpkin, syrup, molasses, flour, cinnamon, cloves, ginger, and vanilla. Set aside.
Place the coconut cream in a small saucepan with no heat under the pan. Sprinkle gelatin over it. Let sit to soak in ("bloom") for 5 minutes. Heat the pan over medium-high heat, whisking until all gelatin has dissolved, about 1 minute. Let cool for only 5 minutes, whisking occasionally.
Stir the coconut cream mixture into the pumpkin mixture. When it is well-combined, pour into prepared/cooled pie shell. Refrigerate until set, at least one hour.