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Autumn Spice - Freezer Fudge

October 25, 2019

 

 

          OH NO! She’s done it again, another pumpkin recipe here for you all to enjoy! I’ve never made fudge, at least not the usual kind of fudge you see more frequently around Christmas time. But half of my pumpkin has been sitting in the fridge, just begging to be turned into something deliciously sweet! 

 

           I would like to say this is going to be my last pumpkin recipe for the season, but for Thanksgiving this year I made my first pumpkin pie EVER! WHOA I know, I’m kind of old to be making my first one but its okay, because we all make mistakes :P   I brought it to my friends house for a potluck supper and it turns out, I can make a pretty amazing pumpkin pie!!  Even the fussiest of eaters was impressed with the deliciousness of the pie, I was so shocked, I’m still confused about how I managed to pull that one off! 

 

          Okay so enough about the future pie recipe to come, lets get into this delicious Autumn spice fudge! 

 

 

 

Ingredients:

½ Cup. Pumpkin Puree 

¼ Cup. Coconut oil

1 Cup. Creamy Peanut butter

3 Tbsps. Maple syrup

1 Tsp. Vanilla extract

2 Tbsps. Coconut sugar

¼ Tsp. Salt

½ Tsp. Cinnamon*

¼ Tsp. Ground Ginger*

¼ Tsp. Ground Cloves*

¼ Tsp. Ground All-spice*

¼ Tsp. Nutmeg*

Fall inspired Sprinkles/ Large flake salt (optional)

 

 

 

 

Directions:

In a medium sized saucepan whisk together the coconut oil, Vanilla, maple syrup, spices and coconut sugar. Once the coconut oil is melted and well combined with the other ingredients, Whisk in the peanut butter and the pumpkin puree until smooth. 

 

Transfer the mix into a 9 x 9 inch pan lined with parchment paper to avoid sticking. Sprinkle some of your favourite autumn themed sprinkles on top and place it into the freezer for 3-4 hours to set.

 

Let the fudge thaw in the refrigerator for at least 1 hour before serving.

 

 You can store the fudge in an airtight container in the refrigerator for up to 1 week. 

 

 

 

 

 

 

 

 

Notes:

 

If you prefer to use Premixed Pumpkin pie spices, you can skip the individual spices and just add in 1 1/2 teaspoons of Pumpkin pie spice.

 

You can substitute any other nut butter in place of the peanut butter, a few good options would be - Almond, Cashew or even Hazelnut butter.

 

I Ran out of Fall coloured sprinkles, so I put some large flaked salt on top instead, it make for a delicious treat!! 

 

 

 

 

 

 

 

 

 

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Hi! My name is Kira, I’m a certified Optical assistant by day and a Master chef at home by night :) If you’d like to know a little more about me you can click on the photo above or visit the about” page so we can get to know one another! On this website I share not only my favourite recipes, but also my top health and fitness tips, personal workout routines and daily doses of happiness on even the darkest of days!