By Chicano Eats
Active Time: 5 Minutes
In a medium-sized heat safe bowl, mix together the peanut butter, coconut oil, ground cinnamon and pinch of sea salt. Pop the bowl in the microwave for 20-30 seconds until the coconut oil melts, then use a spoon to make sure everything is fully combined. Pour the magic shell into a mason jar and keep at room temperature until needed.
To assemble the sundaes, place a scoop of ice cream in the bottom of a sundae glass, then top it with a small slice of pumpkin pie, followed by another scoop of ice cream. Drizzle the peanut butter magic shell over your sundae, then finish by topping your sundae with whipped cream and a maraschino cherry.