Looking for a speedy way to get your vegan and gluten-free pumpkin pie fix? Look no further. This naturally sweetened 5-ingredient pumpkin pie fudge comes together with simple ingredients and incredibly speedy methods.
Course: Dessert, Fudge
Servings: 12-16 pieces
1/4cupplus 2 tablespoons canned pumpkin puree
3tablespoonspure maple syrup
2tablespoonscreamy almond butter
2teaspoonspumpkin pie spice
Tiny pinch fine grain sea salt
Add all ingredients to a medium sauce pan over low heat. Whisk constantly for 3-5 minutes or until all ingredients have melted together.
Grease a small 3x5 or 4x6 container (depending on desired thickness) with coconut oil and pour the mixture into the container.
Drop the container on your counter a few times to smooth out the surface of the fudge.
Freeze for 1 hour to set.
Remove the block of fudge from the container by turning it over and tapping the container until it releases.
Slice into 12-16 pieces.
Store the fudge in the refrigerator if you prefer a softer fudge or in the freezer if you prefer a denser, firmer fudge.
*Coconut butter is very different than coconut oil, so be sure you're using coconut butter. Here's a helpful analogy: coconut butter is to peanut butter as coconut oil is to peanut oil.