Begin by making your spice mix. Pop all the ingredients into a small jar with an airtight lid. Give it a good shake to ensure the spices are thoroughly mixed. Done!
Now pour the ½ cup of water into a small bowl. Sprinkle the powdered gelatin over the top and leave to bloom.
Pop the brewed tea, pureed pumpkin, coconut milk, maple syrup and spice mix (and optional turmeric) into a medium sized pot. Stir until mixed well. Over a medium heat, bring to a simmer (but not a boil).
Remove from the heat and whisk in the bloomed gelatin until free of any lumps.
Pour into molds or into a glass/ceramic dish (for cutting into portions when set). Pop into the fridge until set.
Notes
Use that leftover spice mix in a myriad of other ways - sprinkle over cubed pumpkin for roasting - make your own version of a pumpkin spice 'frappe' - add a little to coconut whipped cream
Recipe by joannafrankham.com at https://joannafrankham.com/perfectly-pumpkin-spice-gummies-aippaleo/