Preheat the oven to 375°F. Remove pie dough from the freezer and let stand at room temperature for 15 minutes to thaw.
Prick the sides and bottom of the crust with a fork.
Bake in the preheated oven for 10-12 minutes, or until golden and fully baked. Let the crust cool completely (this will help you avoid a soggy crust).
Pour 2 cups of water into a large saucepan. Sprinkle the gelatin powder over top and let it sit for 5 minutes.
3 tablespoons gelatin powder
Heat over medium heat. Add the sugar and mix gently until completely dissolved.
½ cup white sugar
Remove from heat and mix in the pumpkin pie syrup.
2 tablespoons pumpkin pie syrup
Add 4 cups of ice cubes to the saucepan. Stir just until the liquid is slightly thickened, about 1 ½ minutes. (It will thicken quickly and you want it to be pourable, so pay close attention.) Remove any leftover ice that didn’t melt. Pour the gelatin mixture into the pie crust immediately.
Chill in the fridge for at least 30 minutes or until fully set.
Sprinkle some pumpkin pie spice on top. You can also garnish with dehydrated orange slices and whipped cream, if desired. Serve!
Notes
Keep refrigerated.
For best results, eat within 1 to 2 days but it can be stored for up to 1 week.
Alternative Method: For an easier method, you can skip the ice step and simply add 2 more cups of water to the gelatin mixture. You can then pour the mixture straight into the baked/cooled pie crust and let it set in the fridge for about 4 hours or until jiggly. This will result in a softer crust but it's an easier way to prepare this recipe for beginners and the filling is sure to be nice and level.