Servings: Yield 6 to 8 slices

2 tsp cinnamon 2 tsp cinnamon
2 tsp baking powder 2 tsp baking powder
1 tsp pumpkin pie spice 1 tsp pumpkin pie spice
1/2 tsp salt ½ tsp salt
1/3 cup gf flour (oat, almond, rice) ⅓ cup gf flour (oat, almond, rice)
1/3 cup maple syrup or sugar (or sweetener of choice) ⅓ cup maple syrup or sugar (or sweetener of choice)
1 15-oz can pumpkin puree 1 15-oz can pumpkin puree
1 cup full fat canned coconut milk 1 cup full fat canned coconut milk
2 1/2 tsp pure vanilla extract 2 ½ tsp pure vanilla extract
1 tbsp ground flax or 2 tsp cornstarch or 1 egg 1 tbsp ground flax or 2 tsp cornstarch or 1 egg

Preheat the oven to 400 F. Grease a 9-inch round pan. In a large bowl, stir together all of the ingredients.
Smooth into the prepared pan. Bake on the center rack 35 minutes - it will be super-soft after baking, which is what you want.
Allow to cool completely before transferring, uncovered or only loosely covered, to the fridge to “set” for at least 6 hours.
Slice and serve. Store leftovers covered in the fridge for 3 to 4 days.