1 cup -8oz pumpkin puree ( I used fresh pumpkin, but canned pumpkin would be fine too)
1/2 cup coconut butter that has been soften (could use oil, just might have a slighly different texture)
3-4 tablespoons maple syrup (or agave nectar, or coconut nectar)
1 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon cloves

1 cup -8oz pumpkin puree ( I used fresh pumpkin, but canned pumpkin would be fine too) 1/2 cup coconut butter that has been soften (could use oil, just might have a slighly different texture) 3 -4 tablespoons maple syrup (or agave nectar, or coconut nectar) 1 teaspoon cinnamon 1/2 teaspoon ginger 1/8 teaspoon cloves

Place all ingredients into a vita-mix. For the coconut butter, soft it first before measuring out 1/2 cup.
Blend till smooth and creamy. This works best of all ingredients are at room temperature.
Pour into a 6 inch cake pan.
Set in freezer or fridge for 3-5 hours, or till firm to touch.
Remove and slice into your desired slices.
If you have any leftovers, store in refrigerator for 5-6 days.