Makes 16-20

1/2 can (7.5 oz) pumpkin puree or 3/4 cup cooked pumpkin flesh

6 tbsp coconut or cassava flour

6 tbsp (3 oz) maple syrup grade B

1 tsp ceylon cinnamon powder

1/2 tsp ground ginger

a pinch of ground cloves or allspice

1/2 tsp baking soda

1 large responsibly laid egg

Frosting (optional)

1/2 cup plus 1 tbsp (4.5 oz) goats or cream cheese

3 tbsp (1.5 oz) unsalted butter

6 tbsp (1.5 oz) organic powdered sugar

1/4 tsp vanilla bean powder or paste

Butter 9x9 inch baking pan. Combine all the ingredients in a blender and blend until smooth. pour into the baking dish and smooth the top. Bake at 350F convection if possible for 15-17 minutes.

If using, beat frosting ingredients till light and fluffy. Cool pumpkin and frost. Cut into small squares and serve.