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Ingredients
Scale
- 8 ounces Pumpkin puree
- 2 tablespoons Coconut oil
- 3 tablespoons Creamy peanut butter
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Ground nutmeg
- 1/4 teaspoon Ground cloves
- 1/8 cup Chopped pecans (optional)
Instructions
- Line a square baking pan with parchment paper.
- Mix pumpkin puree, coconut oil, creamy peanut butter, maple syrup, and vanilla extract in a bowl until smooth.
- Add ground cinnamon, nutmeg, and cloves, and mix until well combined.
- Pour the fudge mixture into the prepared pan and smooth the top.
- Sprinkle optional pecans on top if desired.
- Freeze for 2-3 hours until firm.
- Slice into bite-sized pieces and serve.
Notes
Use pure pumpkin puree for the best flavor.
Allow fudge to thaw slightly for easier slicing.
Adjust spices to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 6
- Sodium: 20
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 3
- Cholesterol: 0