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Printer-Friendly: 3x5 | 4x6 | Letter

5-Ingredient Pumpkin Fudge by


1/2 cup coconut butter*
1/4 cup + 2 tablespoons canned pumpkin puree
3 tablespoons pure maple syrup
2 tablespoons creamy almond butter
2 teaspoons pumpkin pie spice
tiny pinch of fine grain sea salt


1.Add all ingredients to a medium sauce pan over low heat. Whisk constantly for 3-5 minutes or until all ingredients have melted together.
2.Grease a small 3x5 or 4x6 container (depending on desired thickness) with coconut oil and pour the mixture into the container.
3.Drop the container on your counter a few times to smooth out the surface of the fudge.
4.Freeze for 1 hour to set.
5.Remove the block of fudge from the container by turning it over and tapping the container until it releases.
6.Slice into 12-16 pieces.
7.Store the fudge in the refrigerator if you prefer a softer fudge or in the freezer if you prefer a denser, firmer fudge.

Servings: 12

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