Line a glass square baking dish with parchment paper.
Add the cornmeal and dairy free butter to a large bowl and rub into medium sized breadcrumbs .
Use a wooden spoon to combine the grated pumpkin, coconut and coconut sugar into the cornmeal buttery mixture.
Mix in the spices, pink salt, vanilla then gradually add the warm water. I used 3/4 cup remember the consistency should be dense not watery (the amount of water used will depend on the moisture from the pumpkin).
Once the desired texture is achieved, spoon the batter evenly into the baking dish.
Bake for 45 minutes – 1 hour – the top should be golden. Don’t forget to determine the readiness by inserting a skewer, if it comes out clean then the pone has cooked.
Allow to cool before serving.
Once cool store in an airtight container for 5-7 days.