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I decided to combine two of my favorite foods, pumpkin pie and fudge, and man was it a good decision.
This vegan pumpkin pie fudge is creamy and decadent, with the perfect touch of sweetness — plus it is SO easy to make! All you need to do is blend the ingredients together, spread them out into a dish and chill them until solid. That hardest part is keeping yourself from eating the whole dish 😉 
Chris and I put together TWO brand new fall pumpkin dessert recipes, this pumpkin fudge and his Mini Pumpkin Churros w/ Maple Chocolate Sauce. Both are the perfect treat for the holiday season, and would make a great addition to your Thanksgiving spread! 
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
Vegan Pumpkin Pie Fudge (Gluten & Oil-free)
- Total Time: 20 minutes
- Yield: 12 servings
Description
This vegan pumpkin pie fudge is creamy and decadent, with the perfect touch of sweetness. PLUS this recipe is SO easy to make!
Ingredients
- 2 cups smooth cashew butter
- 1/4 cup pure maple syrup
- 1/2 cup pumpkin puree
- 1/2 cup melted coconut butter
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
- Line a standard 9×5-inch pan with parchment paper and set aside.
- Add all of the ingredients to a food processor and run until smooth.
- 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.
- 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.
- Prep Time: 20 minutes
- Category: Dessert
Nutrition facts label provided by Nutri Fox.
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