In a medium skillet, melt ½ cup of unsalted butter over medium-high heat. Reduce heat to medium-low and cook for 6-8 minutes until golden brown. Let cool.

In a large mixing bowl, combine 1 cup yellow cornmeal, 1 cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon pumpkin pie spice, and ½ teaspoon sea salt. Whisk until well blended.

In a separate bowl, whisk together 1 cup of almond milk, 2 large organic eggs, 1 cup of organic pumpkin purée, ½ cup of pure maple syrup, and cooled brown butter until smooth. Pour into the dry ingredients and stir just until combined.

Preheat oven to 400°F (200°C) and grease a 10-inch cast-iron skillet. Pour the batter into the skillet, spreading evenly.

Bake for 25-30 minutes, or until a toothpick comes out clean. Allow to cool for 10-15 minutes before slicing.