Fill a medium sized saucepan by ⅓ with water and bring to the boil.
Rest the mesh strainer over the water (the strainer needs to fit the size of the saucepan to work).
Cover the saucepan with a lid, reduce the flame to medium and cook until the pumpkin is soft and tender (this will take several minutes).
Allow the pumpkin to cool completely before transferring it to a medium bowl.
Use an immersion stick blender or potato masher to mash/puree the pumpkin.
Add the spices - nutmeg, cinnamon, cloves, ginger, along with the coconut sugar, vanilla and pink salt.
Gradually add the flour, stir then add the milk/water until the batter is formed (it shouldn't be too thick nor too thin)**make sure to do this by hand with a spoon/whisk.. and add more liquid if you need to (a tablespoon at a time).
Add enough oil just enough to cover the bottom of a skillet and allow it to heat through.
Add the desired amount of batter you need in portions to the skillet.
Cook until both sides are brown.
Place the fritters on a piece of kitchen towel on a cooling rack and repeat the same steps with the rest of the batter.