Fold the coconut flour and protein powder in a bowl. Include the ginger and cinnamon in the mix. Fold together until incorporated. Set aside.
Make a pumpkin pureé by boiling the pumpkin in hot water, straining the remaining liquid, and finally blending until smooth. Optionally, instead of making the pureé manually, simply buy a canned sugar-free pumpkin pureé in your nearby grocery store.
Transfer the pureé to a bowl and stir well along with sweetener and almond butter.
Pour the almond milk in. Make sure to stir completely. Add the dry mixture and whisk to create a soft mix.
Move the mix into a baking sheet and spread evenly on the flat surface. Refrigerate for approximately 3 hours.