Base: Using food processor or blender, pulse dry ingredients until processed but slightly crumbly. Add wet ingredients and pulse a few more times. Press mixture into base of 8 2.4"x1.4” silicone molds.

Pumpkin layer: Place pumpkin in microwave-safe bowl and cook 4 minutes or until tender. In high-speed blender, place pumpkin layer ingredients and blend until smooth. Add more sweetener and spice if desired. Pour filling over base, leaving room for caramel. Freeze until set.

Cinnamon caramel layer: Remove seeds from dates and blend with cinnamon caramel ingredients. Pour caramel over pumpkin layer and freeze more than 5 hours or until set.

Garnish: Scoop solidified coconut cream in a bowl. Beat with electric hand mixer until consistency is a thick whipped cream. Add maple syrup and stir until combined.

Remove cakes from molds and garnish with whipped cream and pumpkin seeds.