Although Friday’s recipe might have delicately whispered “fall,” today’s is shouting it from the roof tops. Is there any recipe that speaks fall’s language more fluently than pumpkin pie? I’d be hard-pressed to come up with one.
After this 3-Ingredient Peanut Butter Fudge turned out to be such a hit, I figured I’d give a pumpkin pie variation my best effort. The base for this fudge is similar to the peanut butter fudge, with coconut butter, nut butter, and pure maple syrup serving as a tasty blank canvas. To turn this into pumpkin pie fudge, the other two ingredients were pretty obvious: pumpkin purée and pumpkin pie spice. As the fudge was setting up, I was a bit nervous that the pumpkin purée was going to significantly interfere with the texture; however, it lent a pie-like smooth, dense, and oh-so-creamy consistency. The flavor is identical to pumpkin pie with subtle sweetness and an abundance of warming spices that lure you in for piece after piece. I mean, how can you say no to an innocent little square of pumpkin pie?
With just five ingredients, a few minutes of preparation, and an hour’s worth of patiently waiting, you can whip up this fudge and nudge your taste buds straight into fall. Move over, PSL, there’s a new fall favorite in town, and she’s vegan, gluten-free, paleo, and free of refined sugars. Nerdy? Most of the time. Liar? Never.
- ½ cup coconut butter*
- ¼ 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
- Add all ingredients to a medium sauce pan over low heat. Whisk constantly for 3-5 minutes or until all ingredients have melted together.
- Grease a small 3x5 or 4x6 container (depending on desired thickness) with coconut oil and pour the mixture into the container.
- Drop the container on your counter a few times to smooth out the surface of the fudge.
- Freeze for 1 hour to set.
- Remove the block of fudge from the container by turning it over and tapping the container until it releases.
- Slice into 12-16 pieces.
- Store the fudge in the refrigerator if you prefer a softer fudge or in the freezer if you prefer a denser, firmer fudge.