Pulse the coconut and sunflower seeds in a food processor until they look like coarse breadcrumbs.
Turn pressure cooker on, press “Sauté”, and wait 2 minutes for the pot to heat up.
Add the pulverized coconut and sunflower seeds, and cook until lightly toasted, about 2 to 3 minutes, stirring occasionally. Press “Cancel” to stop sautéing.
Add the water, pumpkin puree, coconut flour, Serve Confectioners, flaxseed meal, pumpkinpie spice mix, molasses, stevia glycerite, and salt to the pot. Turn the pot on Manual, High
Pressure for 2 minutes and then do a quick release. Stir in the vanilla.
Serve each portion topped with 1 teaspoon butter, 1 teaspoon chopped walnuts, and a sprinkle of cinnamon.