Heat the oven to 300°F . Choose your pan and line the bottom and sides with parchment paper.
Place the pumpkin and sesame seeds in a large strainer and rinse well under cold running water. Set over a bowl to drain thoroughly. Place the rice syrup in a small pot over medium heat. Once it simmers, stir in the vanilla and remove from the heat. Add the ground seed mixture to the syrup mixture and stir until smooth. Pour into the bowl with the remaining toasted seeds and coconut and stir until thoroughly combined; you may need to use your hands to do this. Using clean, damp hands, press the mixture firmly and evenly into the parchment-lined pan.
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