Line the bottom of an 8x8 inch baking pan with parchment, leaving some hanging over the sides to use as a handle.
Combine the dates, almond butter, pumpkin, pumpkin pie spice and salt in a medium pot over medium/low heat. Cook, stirring frequently so the bottom doesn’t burn, until the almond butter is melted and the dates are warm, about 10 mins. You will have a very thick mixture.
Transfer to a food processor and process, scraping down the sides as needed until smooth and creamy.
Transfer to the prepared baking pan and spread out evenly. Sprinkle with the pepitas.
Place in the freezer for at least 3 hours.
Once chilled, slice into bars, sprinkle with sea salt (if using) and DEVOUR immediately!
If you’re using flaked sea salt on top, don’t use salt in the fudge.