How to Make Healthy Pumpkin Fudge
This is a great way to use up that last little bit of pumpkin that’s often leftover from other, more complicated pumpkin treat recipes. You can whip this up in about three minutes, which is great motivation to actually use that extra pumpkin puree instead of just throwing it out or letting it go bad in the back of the fridge.
- 1/2 cup Pumpkin puree
- 1/3 cup Cashew butter
- 1/2 cup Coconut oil
- 1 tsp Pumpkin spice (or more to taste)
- 1/4 cup Maple syru
- Melt the coconut oil in the microwave in a microwave safe bowl for about 45 seconds.
- Add all other ingredients and mix until well-combined.
- Pour into a loaf pan lined with parchment paper and place in the fridge for about 30 minutes to set. You can also put it in the freezer for about 10 minutes to make it set a little more quickly. Remove from the pan and cut into squares with a sharp knife.
You can store this fudge either in the fridge or the freezer. I had mine in the freezer to set up and I left it there over night. You can see it was a bit frosty when I took it out and I had to let it defrost for a few minutes before I could cut it easily. Frozen pumpkin fudge definitely makes a great treat though if it’s still hot in the fall where you are!