30 minutes
8 servings
14 oz pumpkin puree
14 oz coconut milk
18 whole dates
1 tsp ground cinnamon
1 tsp vanilla extract
1/2 tsp ground ginger
1/4 tsp ground mace
1/4 tsp sea salt
Combine all ingredients in a blender and puree until smooth. If you like, strain out the date skins.
Spoon into your serving dishes and lay some plastic wrap on the surface, pushing out any air bubbles.
Refrigerate until set, 2-4 hours.