Preheat your oven to 150/300 degrees fan forced or 170/340 degrees no fan.
Combine pumpkin, eggs, coconut oil, cinnamon, ginger and dates.
Add almond meal and mix through.
Pour into a loaf tin lined with baking paper and sprinkle pumpkin seeds on the top.
Bake for 1 hour or until cooked through.
Remove from the oven and let cool for 20 minutes before turning out onto a cooling rack.
Spread with organic butter to serve.
