In a small bowl whisk together flour, baking powder, salt and spices.
In a medium bowl, whisk together milk, pumpkin, butter, sugar and egg.
Fold dry mixture into wet mixture until just combined. It will be lumpy.
Heat non-stick frying pan over medium heat. Drop roughly ⅓ cup of the batter into the pan for each pancake. Cook for approximately 3-4 minutes, flipping halfway through once bubbles start forming around edges.
Serve with butter and maple syrup. Freeze leftovers up to 3 months.
Remove stem from pumpkin and cut in half from top to bottom. Remove seeds (use kitchen shears or a sharp knife to detach any stringy bits). Place pumpkin halves cut side down in a microwave safe dish and cover with plastic wrap. Microwave on high for 10-12 minutes. Allow to cool enough to handle and remove flesh. Process with a hand blender or food processor until smooth.
Freeze any extra puree in small freezer bags for up to 6 months.