Pumpkin Pie Spice Peanut Butter Fudge
This pumpkin pie spice peanut butter fudge is what fudge dreams are made of.
It’s silky smooth texture melts in your mouth, yet it’s firm enough that it doesn’t melt in your fingers. It’s deliciously creamy, while remaining dairy free, and has a rich caramelised, pumpkin spice flavour.
Would it surprise you if I said this perfect textured fudge doesn’t require any cooking either? No pots of bubbling hot sugar that require risking your hands and arms to searing hot spits as you stir it.
This pumpkin spice fudge is one of the easiest fudge recipes you’ll ever make. Once you’ve made the pumpkin puree, simply combine the remaining ingredients in a blender, pour into a tin and then into the fridge to set.
This pumpkin pie spice fudge is sweetened only with pumpkin and rice syrup. Unlike regular fudge, where refined white sugar is the main ingredient, this recipe only contains whole food sweeteners and unrefined sugar, and in much lower quantities.
Because this fudge is made with pumpkin puree it means it’s not just empty calories but a source of phytonutrients, vitamins, minerals and fibre. Pumpkin is a great source of beta-carotene (hence it’s orange colour) which converts to vitamin A which is amazing for eyes and skin, as are vitamins E & C which are also abundant in pumpkins.
For more pumpkin recipe inspo, check out these sugar free pumpkin recipes:
Pumpkin & Red Lentil Coconut Curry
The warming pumpkin pie spices in this fudge make it the perfect healthy Halloween or Thanksgiving treat, but if you’re a pumpkin spice fan then you definitely don’t need to wait until those occasions to enjoy it!
I hope you enjoy this simple vegan fudge recipe, and when you make it be sure to come back and tell me what you think in the comments below.
Enjoy!
PUMPKIN PIE SPICE PEANUT BUTTER FUDGE
Serves: 10 to 12
Prep time: 20 minutes Cook time: 10 minutes
1/2 pumpkin or squash (to make 1/2 cup pumpkin puree)
1/2 cup smooth peanut butter
1/2 cup coconut oil, melted
1/3 cup rice syrup
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp pink Himalayan salt
To make the pumpkin puree:
To bake, cut the pumpkin into large pieces rub with a little oil and place on a line baking tray in a preheated 180°C oven for approximately 20 to 30 minutes until you can easily mash with a fork.
To boil, remove the seeds and stringely bits from the pumpkin, cut off the skin and then into cubes. Place pumpkin in a small pot, cover with cold water and bring to the boil. Boil approximately 10 minutes or until you can easily mash pumpkin with a fork.
To puree, place the cooked pumpkin into a high speed blender and blend on high until very smooth. Note, baked pumpkin has less moisture so you may need a little extra water to get the blender going.
To make the fudge:
Add the remaining ingredients to the blender and blend until smooth.
Pour the fudge into a lined loaf pan, smooth the top and place in the fridge to set for 30 minutes to 1 hour. When the fudge is firm to touch cut into squares. Store in a sealed container in the fridge for up to 5 days, or freeze for up to 1 month.
