Preheat oven to 350 degrees.

Grease two nine inch or 5 six inch cake pans with butter or coconut oil.

In a mixing bowl whisk together the flour, xanthan gum, baking powder, baking soda, sea salt, cinnamon and pumpkin pie spice. Set aside.

In a stand mixer add the eggs, sugar and pumpkin puree. Mix until well blended together. Add the dry mixture 1/2 cup at a time until all is blended smoothly together. 

Pour into greased pans and bake for 30 - 45 minutes or until a toothpick inserted in the center comes out clean. Baking time will be effected by whether you use mini pans or 9-inch cake pans.

For the frosting in a mixer blend together the cream cheese, butter and vanilla until smooth. Add the milk and powdered sugar and blend until smooth.

I suggest waiting a day for the cakes to cool before frosting. Add a crumb coating of frosting between each layer and on the outside of the layered cake. Place in the freezer for at least one hour. When the crumb coating is set use the rest of the frosting to completely frost the cake.

I garnished the cake with flowers, but toasted walnuts would also be a delicious option.