Pumpkin Pie Fudge

Name: Pumpkin Pie Fudge
Prep time: 10 min
Total time: 10 min
Ingredients: 1 can sweetened condensed coconut milk (7.4 oz); 1 and 1/2 cups nut butter (i.e. almond butter, cashew butter, or peanut butter); 1/4 cup pumpkin puree (not pie filling); 2 tbsp maple syrup; 2 tsp pumpkin pie spice; 2 tsp vanilla extract; 1/4 tsp salt

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 12

Author : Kaylie Grace

pumpkin pie fudge pumpkin fudge vegan pumpkin dessert

Ingredients

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1 can sweetened condensed coconut milk (7.4 oz)1 and 1/2 cups nut butter (i.e. almond butter, cashew butter, or peanut butter)1/4 cup pumpkin puree (not pie filling)2 tbsp maple syrup2 tsp pumpkin pie spice2 tsp vanilla extract1/4 tsp salt

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Instructions

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Step 1

Line a loaf pan with parchment paper, leaving some paper hanging over the edges. This will prevent the fudge from sticking to the pan.

Step 2

Warm a pot or saucepan over medium heat. Add sweetened condensed coconut milk, nut butter, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and salt. Whisk the ingredients together until evenly combined and melted through.

Step 3

Pour the mixture into the lined loaf pan. If desired, add any toppings of your choosing (like crushed pecans or chocolate chips).

Step 4

Chill the fudge in the freezer for 2 hours (or until it sets). Lift parchment paper out of the pan to easily remove the fudge. Slice into squares. Enjoy!