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)

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• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 20 minutes
• Yield: 12 servings

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Description

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

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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

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Instructions

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.

• Prep Time: 20 minutes
• Category: Dessert

Nutrition facts label provided by Nutri Fox.

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