Peanut Butter Pumpkin “fudge”
by Crystal Hatch • featured in 4 Ways To Use Canned Pumpkin
Inspired by goldenbarrel.com
Ingredients
for 12 servings
-
2 cups nut butter, of preference (480 g) -
1 cup pumpkin puree (225 g) -
½ cup coconut oil (120 mL) -
¼ cup maple syrup (55 g) -
2 teaspoons vanilla extract -
½ teaspoon pumpkin pie spice, or ¼ teaspoon cinnamon and ¼ teaspoon nutmeg -
¼ teaspoon flaky sea salt, plus more for garnish
Preparation
- In a medium sauce pot over medium heat, combine nut butter, pumpkin, coconut oil, maple syrup, vanilla extract, pumpkin pie spice, and salt. Stir until smooth.
- Pour onto a parchment paper-lined 8x8-inch (20x20cm) baking dish and smooth out evenly.
- Sprinkle with sea salt for garnish (optional), cover and freeze for at least 2 hours, then switch to refrigerator for storage.
- Cut into squares. Serve chilled.
- Enjoy!
Tips
-
regeneisis
I made this today and it was a hit. Doubled the recipe as I mistakenly poured too much purée into the pan..but it still turned out great. I added some coconut flakes to half and that enhanced the flavor. This recipe is a define win in my book and I suggest giving it a try. Next time I’m going to add crushed cashews or almonds!!
4 months ago Helpful (23) -
aveganandglutenfree
I made this with coconut butter as well as coconut oil because I’m intolerant to peanuts and I 100% recommend! I also added both cinnamon and pumpkin pie spice to spruce things up. And pink sea salt too!
1 month ago Helpful (11) -
Georgia Phipps
I know it says peanut butter pumpkin fudge but next time I make this I’ll probably use less peanut butter and more pumpkin. The peanut butter totally overpowers the pumpkin and I can barely taste it. Still good! Just wish I could taste the pumpkin more
1 month ago Helpful (6) -
ella_made
I added some chocolate on top!!😋 But once it is frozen, I would recommend putting it in the fridge so it is easier to bite into!
1 month ago Helpful (5)
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