1. Preheat the oven to 180°C. Place the pumpkin in a roasting dish, add the coconut cream and season well. Roast for 30 minutes or until the pumpkin is soft, then blitz until smooth using an immersion blender.
2. Heat a pan, toss in the bacon and cook until crispy. Add the xylitol, sauté for another minute and sprinkle with cinnamon.
3. To serve: Serve mash hot, topped with bacon and sprinkled with spring onion.