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!
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.
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