Recipes.

Pumpkin Pie Fudge

By Meg Yonson


Pumpkin-Pie-Fudge-Recipe
  • 24 servings
  • Prep - 2 hours 10 mins
  • Total - 2 hours 10 mins
Pumpkin-Pie-Fudge-Recipe

Feel a little peckish in the afternoon but don’t want to resort to sugar-laden snacks from the vending machine? Whip up a batch of this super simple and seriously healthy Pumpkin Pie Fudge instead!

Filled with good fats from the coconut oil and nut butter as well complex carbohydrates and nutrients like vitamin C and beta carotene from the pumpkin, this fudge will give your afternoon a well deserved nutrient-dense boost!  

Servings: 24
Preparation: 2 hours 10 mins

Tags: , , , , , , , , ,

Ingredients

  • 1/3 cup pumpkin puree.
  • 1/3 cup almond butter.
  • 1/3 cup coconut oil.
  • 1 teaspoon cinnamon.
  • 1/2 teaspoon ground ginger.
  • 1/4 teaspoon nutmeg.
  • 1 tablespoon rice malt syrup (optional).
  • pinch of sea salt.
  • 1/2 cup pecans, roughly chopped.

Directions

1. Place all ingredients beside the pecans into a small pot on low heat. Gently stir until everything melts together. Continue stirring for five minutes until the mixture thickens up slightly.

2. Take off heat and stir through 1/3 cup of the chopped pecans.

3. Pour mixture into a lined container. Sprinkle remaining pecans on top. Place in the freezer and allow to set for at least two hours.

4. Remove from freezer and cut into small portion sizes.


Note

Some things you might like to know:

  • Grab our Pumpkin Puree recipe here.
  • Cashew butter or any other nut butter also works great in this recipe.
  • Due to the natural sweetness of the pumpkin and coconut, you may find you don’t need to add sweetener at all.
  • This recipe is gluten-free, fructose-free, dairy-free, vegan and Paleo if you omit the rice malt syrup.

Pumpkin Pie Fudge

Feel a little peckish in the afternoon but don’t want to resort to sugar-laden snacks from the vending machine? Whip up a batch of this super simple and seriously healthy Pumpkin Pie Fudge instead!

Filled with good fats from the coconut oil and nut butter as well complex carbohydrates and nutrients like vitamin C and beta carotene from the pumpkin, this fudge will give your afternoon a well deserved nutrient-dense boost!

Ingredients

  • 1/3 cup pumpkin puree.
  • 1/3 cup almond butter.
  • 1/3 cup coconut oil.
  • 1 teaspoon cinnamon.
  • 1/2 teaspoon ground ginger.
  • 1/4 teaspoon nutmeg.
  • 1 tablespoon rice malt syrup (optional).
  • pinch of sea salt.
  • 1/2 cup pecans, roughly chopped.

Directions

1. Place all ingredients beside the pecans into a small pot on low heat. Gently stir until everything melts together. Continue stirring for five minutes until the mixture thickens up slightly.

2. Take off heat and stir through 1/3 cup of the chopped pecans.

3. Pour mixture into a lined container. Sprinkle remaining pecans on top. Place in the freezer and allow to set for at least two hours.

4. Remove from freezer and cut into small portion sizes.

Note

Some things you might like to know:

  • Grab our Pumpkin Puree recipe here.
  • Cashew butter or any other nut butter also works great in this recipe.
  • Due to the natural sweetness of the pumpkin and coconut, you may find you don’t need to add sweetener at all.
  • This recipe is gluten-free, fructose-free, dairy-free, vegan and Paleo if you omit the rice malt syrup.

Pumpkin Pie Fudge

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