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70% would make again

Peanut Butter Pumpkin “Fudge”

featured in 4 Ways To Use Canned Pumpkin

Crystal Hatch
Tasty Team

Ingredients

for 12 servings

  • 2 cups nut butter (480 g), of preference
  • 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

Nutrition Info

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    Calories 339
    Fat 30g
    Carbs 12g
    Fiber 4g
    Sugar 5g
    Protein 8g

Estimated values based on one serving size.

Preparation

  1. 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.
  2. Pour onto a parchment paper-lined 8x8-inch (20x20cm) baking dish and smooth out evenly.
  3. Sprinkle with sea salt for garnish (optional), cover and freeze for at least 2 hours, then switch to refrigerator for storage.
  4. Cut into squares. Serve chilled.
  5. Enjoy!

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We’ve curated a bunch of recipes & tips to make cooking easier for you during this time!

Let’s quarantine cook!

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