Preheat your oven to 350°F (175°C) and grease six ramekins with butter.

In a medium bowl, whisk together all-purpose flour, baking powder, kosher salt, and pumpkin pie spice until evenly combined.

In a separate mixing bowl, combine chopped Medjool dates, freshly grated ginger, baking soda, and a spiced tea bag. Pour boiling water over the mixture and soak for about 10 minutes.

Blend the soaked date mixture with pumpkin puree, eggs, melted butter, unsulphured molasses, and dark brown sugar using a food processor.

Gently fold the wet mixture into the dry ingredients until just combined, then distribute the batter evenly into the prepared ramekins.

Place the filled ramekins on a baking sheet and bake in the preheated oven for 20 to 25 minutes until the tops are puffed and a toothpick comes out clean.

While the puddings bake, melt unsalted butter in a saucepan and whisk in packed dark brown sugar and heavy cream until smooth.

Poke several holes in the tops of the baked puddings, drizzle with toffee sauce, and reserve some sauce for serving.

Let the puddings cool slightly before serving warm, optionally topped with vanilla ice cream or whipped cream.