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 tbsp. 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 tbsp. 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!