Paleo Pumpkin Pie Fudge

From www.foodfanatic.com, by Gina Matsoukas
Paleo Pumpkin Pie Fudge

Paleo Pumpkin Pie Fudge Photo

Admittedly, I’m not the biggest fan of pumpkin pie. I know, roll your eyes, call me crazy, I’m used to it. I love pumpkin and I love pie, I just don’t totally love them together. To me, pie should be reserved for any and all fruit fillings, nothing creamy.

I don’t care if it’s pumpkin, coconut cream, peanut butter, pecan or god forbid anything with a puffy meringue topping (gross), if it’s not fruit, don’t put it in my pie.

So what’s a girl to do this time of year to get her fill of pumpkin treats? Make paleo pumpkin pie fudge! Fudge is awesome in so many ways, but the facts that it requires absolutely no baking and you can feel satisfied and happy with one tiny little square are what sell me on it every time.

Paleo Pumpkin Pie Fudge Picture

Without any chocolate in this pumpkin pie fudge the process becomes even easier than usual. No need to temper, everything just gets thrown in a sauce pot, melted and mixed and then sets in the freezer for an hour. Thanks to coconut butter, you still get that creamy, buttery fudge-like consistency and taste but without all the sugar (kinda like in these chocolate coco pumpkin bars).

Each bite is so good it almost makes me want to be that crazy lady passing out individually wrapped homemade treats of it on Halloween instead of the commercial sugar-laden chemical candy bars we give kids buckets of.

But, I’ll refrain knowing that 99.9% of parents would throw it out thinking I’ve somehow poisoned their child and just about the same percentage of kids would push it aside for a peanut butter cup instead. It’s cool though, more for me.

Paleo Pumpkin Pie Fudge Image

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Paleo Pumpkin Pie Fudge Recipe

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Ingredients

  • 1/2 cup pumpkin puree
  • 1/3 cup coconut butter
  • 2 tablespoons pure maple syrup
  • 1 tablespoon creamy cashew butter, (or almond butter)
  • 1/2 tablespoon coconut oil
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon nutmeg
  • dash ground cloves
  • pinch of kosher salt

Directions

  1. Combine all ingredients in a small sauce pot over medium-low heat.
  2. Stir together until everything is melted and mixed well.
  3. Grease a small square baking dish (4x4 or 5x5) with cooking spray.
  4. Transfer the mixture into the baking dish, spread into the corners and smooth the top evenly.
  5. Place in the freezer for 1 hour to set.
  6. Remove from the freezer, cut into small squares and carefully remove from the baking dish. Keep refrigerated.

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