Preheat your oven to 325°F and line a 9x9’ square baking pan with parchment paper.
In a blender or food processor, combine the coconut, almonds and sunflower seeds. Process until you get a crumbly consistency.
In a large mixing bowl, add the coconut, almonds, seed mixture and add the almond flour, Erythritol, baking powder, pie spice and salt and mix well. Add the pumpkin puree, egg, oil and vanilla extract until well combined.
Spread the batter in the prepared baking pan and bake for about 20 minutes, until golden brown.
Allow to cool before slicing and serving.