Pumpkin Pie Fudge (Edit recipe)

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Pumpkin pie… but make it fudge! This no-bake treat has all the cozy flavors of fall—pumpkin purée, pumpkin spice, maple syrup, and a graham cracker crunch—all swirled into creamy coconut butter. Basically pumpkin pie in bite-sized form..Bonus points that it’s gluten & dairy free!

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PREP TIME

10 minutes

COOK TIME

40 minutes

INGREDIENTS

8

Serves: 20

Ingredients

15 oz Coconut Manna (Coconut Butter), softened
.5 cup Pure Maple Syrup
.5 cup Pumpkin Purée
1 tsp Pumpkin Pie Spice - Primal Palate
.5 tsp Vanilla Extract
.5 tsp Sea Salt
0.75 cup Walnuts, chopped
.25 cup Gluten-Free Graham Crackers - Pamela's, crushed; plus more for topping

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Line a 9x9 baking dish with parchment or use a silicone pan for easy release.
In a medium bowl, stir together softened coconut butter, maple syrup, pumpkin purée, pumpkin pie spice, vanilla, and sea salt until smooth. (If your coconut butter is too stiff, warm the jar in hot water first.)
Add walnuts and graham cracker crumbles, mixing until evenly distributed.
Pour mixture into the prepared pan. Smooth the top, then sprinkle extra graham cracker crumbs and flaky sea salt. Press toppings in gently.
Place in the freezer until firm (about 40 minutes).
Cut into squares and store in an airtight container in the fridge!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	193
Fat:	16 g
Carbohydrates:	20 g
Protein:	2 g
Cholesterol:	1 g
Sodium:	63 mg
Fiber:	0 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.