Ingredients

• caramel sauce & toasted pumpkin seeds
• 1 cup unrefined raw sugar
  
• ¹/₂ cup water
  
• ¹/₂ teaspoon lemon juice
  
• ¹/₂ cup cream
  
• 1 teaspoon pure vanilla essence
  
• ¹/₄ cup untoasted pumpkin seeds (pepitas)
  
• 1 eggwhite, lightly whisked
  
• 1 tablespoon unrefined raw sugar
  

• little pumpkin cakes & cream cheese icing
• 1 ¹/₂ cups (237g) brown rice flour
  
• ³/₄ cup (84g) quinoa flour
  
• ¹/₂ cup (60g) tapioca flour
  
• ¹/₂ cup (56g) ground almonds
  
• 2 teaspoons baking soda
  
• 1 tablespoon fine grain sea salt
  
• 1 tablespoon ground ginger
  
• 2 teaspoons ground cinnamon
  
• ¹/₂ teaspoon ground nutmeg
  
• 2 cups unrefined raw sugar
  
• 1 cup vegetable oil (rice bran or olive oil)
  
• 4 large eggs @ room temperature
  
• 1 ¹/₂ cups (425g/15oz) roasted pumpkin puree*
  
• ²/₃ cup cold water
  
• 230g (8oz) cream cheese
  
• 115g butter (1/2 cup)
  
• ¹/₂ cup powdered sugar
  
• the zest & juice of 1 lemon