- 1 c. pumpkin puree (I’ve also used butternut squash puree with great results!)
- 4 T. coconut oil, melted
- 6 Medjool dates
- 1 t. pie spice
- ¼ t. sea salt
- 1-2 T. water
- Process the dates until a paste forms.
- Add in the remaining ingredients and process until well combined.
- Only add water as needed to make it spreadable.
- Scrape the batter into a small glass dish (I used a 7 x 5 inch Pyrex dish).
- Freeze until hardened.
- Cut and enjoy!