Puree pitted dates and coconut milk in high speed blender until smooth. In a medium sized bowl whisk together pumpkin puree, chia seeds, ground flax seeds, almond extract, vanilla extract and pumpkin spice blend. Add date and coconut milk mixture and whisk to combine. Set aside for 30 minutes until mixture is thickened. Taste and adjust flavorings as desired. If you would like a sweeter flavor add a tablespoon or two of maple syrup or honey. Divide pumpkin mixture into serving bowls, glasses or jars and top each with toasted coconut flakes and almond slice. Garnish with a sprinkle of cinnamon if desired.

Chef's Notes: Use fresh or canned pumpkin puree or substitute mashed sweet potato or other winter squash such as butternut squash.