Chill the coconut milk in the can overnight to make it easier to get the cream off the top (the cream will float to the top and then solidify).
Keeping the can upright, carefully remove the coconut cream from the top of the can with a spoon, and reserve the watery liquid at the bottom for another use. Melt the coconut oil.
In a mixing bowl, mix the coconut cream, coconut oil, monkfruit or other sweetener, pumpkin pie spice, sea salt, and pumpkin with an immersion blender, hand mixer, stand mixer, or food processor.
Scoop tablespoon-full dollops onto waxed paper or into silicone molds. Chill in the freezer for 1 hour, or in the refrigerator for at least 4 hours to set. Then enjoy!
Recipe by Cara Comini of Health Home and Happiness. Visit us at healthomeandhappiness.com