Step 1

In a medium sauce pot over medium heat, combine nut butter, pumpkin, coconut oil, maple syrup, vanilla extract, pumpkin pie spice, and salt. Stir until smooth.

Step 2

Pour onto a parchment paper-lined 8x8-inch (20x20cm) baking dish and smooth out evenly.

Step 3

Sprinkle with sea salt for garnish (optional), cover and freeze for at least 2 hours, then switch to refrigerator for storage.

Step 4

Cut into squares. Serve chilled.

Step 5

Enjoy!