Vegan Pumpkin Pie Fudge {easy + gluten & oil-free}

Easy Vegan Pumpkin Pie Fudge {gluten & oil-free}

This vegan pumpkin pie fudge is creamy and decadent, with the perfect touch of sweetness. PLUS this recipe is SO easy to make!



  1. Line a standard 9×5-inch pan with parchment paper and set aside.
  2. Add all of the ingredients to a food processor and run until smooth.
  3. Transfer the mixture to the parchment-lined loaf pan and spread into an even layer. Loosely cover with plastic wrap or another sheet of parchment paper and freeze for 15-20 minutes.
  4. Remove from freezer and cut into squares. Enjoy immediately, and store leftovers in the refrigerator up to 1 week or in the freezer up to 1 month.