1. Make the nice cream: Place the chopped bananas, pumpkin, peanut butter, pumpkin pie spice, vanilla, and salt in a food processor fitted with the ‘S’ blade. Process until smooth and creamy, pausing to scrape down the sides, as needed. Taste and add maple syrup, if desired. Transfer into an airtight container and place in the freezer while you make the peanut butter fudge sauce.
2. Make the peanut butter fudge sauce: Melt the cacao butter in a small saucepan over low heat. Once melted, whisk in the peanut butter, cocoa, maple syrup, salt, vanilla, and almond milk.
3. Serve the pumpkin spice nice cream with pomegranate arils, pumpkin seeds, and a drizzle of the peanut butter fudge.

Store leftover nice cream in an airtight container in the freezer for one week. It hardens quite a lot, so it won’t have the same creamy quality of ice cream, but if you allow it to soften for ten minutes, you’ll be able to serve some up for yourself without too much trouble. I recommend using an ice cream scoop that you have run under hot water for a few seconds to scoop it out. You can also store leftover fudge sauce in an airtight jar and reheat as needed.