Sharing with you today, this super creamy melt in your mouth pumpkin freezer fudge! Over the weekend I had bought a few cans of pumpkin puree because I wanted to start making a few different recipes for the fall - both savory and sweet. First, I decided to make a dessert using the pumpkin puree. I wanted to make a super easy one that didn’t require tons of ingredients and a lot of prep work.
On my blog I already have a few other desserts using pumpkin:
This recipe however calls for just 5 ingredients and takes about 10 minutes of prep work! The hardest part is waiting for it to set in the freezer! It usually sets within 2 hours but needs to be kept in the freezer because I used coconut oil and that tends to melt faster when making something like this.
This fudge is creamy, rich, not overly sweet, and tastes just like fall - if there was such a thing. It is completely dairy free and gluten free - it can also be made nut free too!
I hope you enjoy it!
Yields: 8-10 large squares
Prep time: 10 minutes
Total time: 2+ hours (to set in freezer)
1/2 cup pumpkin puree
3 tsp. pumpkin spice
1/3 cup maple syrup
1/4 cup coconut oil
1 1/4 cup creamy almond butter (or cashew butter)
pinch of sea salt
handful of chopped cashews for topping (optional)
In your blender or Vitamix add all the ingredients above and blend together until creamy.
Pour the batter into a 9x13 bread pan that has been lined with parchment paper.
Top with chopped cashews or anything you prefer.
Allow the pumpkin fudge to set in the freezer for up to 2 hours.
Store in the freezer for up to a month or so. It will melt fast due to the coconut oil - so enjoy immediately when taking out.
You can use any nut butter or sunflower seed butter or choice. It may change up the flavor.
Any liquid sweetener will do, however the maple syrup will give it that “fall” pumpkin like taste.
You can use a bigger or small dish to pour the batter in, it depends on how thick you want each square!