Ingredients
Main Ingredients
- 7.5 oz Pure Pumpkin (½ can)
- ⅛ cup coconut oil
- 3 tbsp creamy peanut butter
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- Chopped pecans (optional, for topping)
Instructions
- Mix Wet Ingredients: In a large bowl, combine the pure pumpkin, coconut oil, creamy peanut butter, maple syrup, and vanilla extract. Stir thoroughly until the mixture is smooth and uniformly blended.
- Add Spices: Incorporate the cinnamon, ground nutmeg, and ground cloves into the wet mixture and stir well to distribute the spices evenly throughout the batter.
- Prepare Pan: Line a square baking pan with parchment paper to prevent sticking. Pour the batter evenly into the prepared pan, spreading it out smoothly.
- Add Toppings: Sprinkle the chopped pecans over the top of the batter if desired, pressing them slightly into the surface so they stick.
- Freeze: Place the pan in the freezer and allow the fudge to set for 2 to 3 hours until firm.
- Slice: Remove the fudge from the freezer and lift it out using the parchment paper. Slice into 16 equal pieces for serving.
- Store: Place the fudge pieces in an airtight container and return to the freezer to keep until ready to enjoy.
Notes
- This fudge is not baked but set by freezing, making it a quick and easy no-cook treat.
- Use creamy peanut butter for the best smooth texture.
- Keep the fudge stored in the freezer until serving to maintain its firmness.
- Optional pecans add texture and flavor but can be omitted for a nut-free version.
- To serve, let the fudge sit at room temperature for a few minutes to soften slightly before eating.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
