Steam pumpkin. Once soft, blend with Coconut Milk. Remove from the blender, refrigerate for 2 hours. Re-blend to fluffy nice cream texture.
In a pot, bring water and dates to boil then simmer. Add oats, almonds, cloves, honey, cinnamon and sesame seeds and cook.
Evenly spread the date mixture into a baking pan. Freeze for 2 hours.
Top base with pumpkin nice-cream and refrigerate overnight.
Remove from the fridge, slice and enjoy.
This ice-cream pie is the ultimate summer dessert! It's incredibly delicious and super healthy, packed full of veggies and protein.