Step 1

Add the pumpkin puree, coconut oil, molasses, vanilla, cornstarch, sugar, gingerbread spice, salt to a pan and cook over medium heat.

Step 2

Mix really well and continue to cook until the pumpkin puree thickens about 3-4 minutes.

Step 3

Then add in the chocolate then take off the heat. The heat from the pumpkin puree will start to melt the chocolate. Keep whisking until the chocolate is melted into the pumpkin mixture and is even and smooth.

Step 4

Drop this mixture into a parchment-lined loaf pan ( 9 by 5 inch) and even it out with a spatula.

Step 5

In a bowl, mix in your candied ginger, sugar, and gingerbread spice mixture, and then drop that all over the fudge and press it in. Chill this in the fridge for 1 hour then slice and serve.

Step 6

Store on the counter for at most an hour, Refrigerate for upto 5 days. Freeze for upto 2 months.