Pumpkin Fudge Recipe
This Pumpkin Fudge recipe is homemade and has a little something extra with peanut butter and maple syrup added.
Cuisine Dairy-Free, Gluten Free, Vegan
Prep Time 15 minutes minutes Freezer time 2 hours hours Total Time 2 hours hours 15 minutes minutes
- 8 ounces Pumpkin puree
- 2 tablespoons Coconut oil
- 3 tablespoons Creamy peanut butter
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- ½ teaspoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
- ¼ teaspoon Ground Cloves
- ⅛ cup Pecans - chopped and optional
Line a square baking pan or glass with parchment paper for easy removal.
In a large bowl, mix together pumpkin, oil, peanut butter, maple syrup and vanilla.
Stir in cinnamon, nutmeg, and cloves.
Pour batter into a prepared pan or dish.
Top with chopped pecans if you'd like.
Place in freezer for 2-3 hours.
Remove and slice into pieces.
Serve or store in an airtight container back in the freezer.
Serving: 1Square | Calories: 28kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1412IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg