If you like pumpkin pie but you also like fitting into your wardrobe, then this vegan (paleo, refined sugar-free AND gluten free) pumpkin spice fudge is for you.
It tastes just like pumpkin pie, and has a perfect creamy texture, but it’s not loaded with all those unhealthy ingredients that make pumpkin pie so perfectly delicious. Meaning, you can eat it all day long and not need to buy a new outfit for your new year’s party. (You won’t need to buy one; if you want to buy one be my guest. I would never get in the way of someone’s shopping habit.)
If I were you I’d make a couple of batches of this to serve at Thanksgiving for those guests (of which I am one) who have dietary restrictions. As my family’s token vegetarian I can promise your veg-head loved ones will go nuts over it.
I actually went a little nuts over it to be honest. In testing fudge recipes I ended up with several bags of pumpkin fudge in my freezer and it quickly became my go-to afternoon snack because I could eat several pieces, thereby quashing my 2 o’clock sugar craving, without spiking my blood sugar so severely that I needed a candy bar at 4.
But then I went out of town and didn’t take the fudge with me. I considered it but decided not to and regretted that decision intensely.
This was my first time flying with Cookie and I learned she is definitely not a traveler. Even medicated she barked up a storm in the airport (not on the plane thank goodness but the dirty looks we got were intense). But I wasn’t concentrating on getting home or even on making Cookie stop barking. I just wanted that fudge.
I was scheduled to fly out at 6:10 on a Friday evening. By 6:20 the flight still hadn’t started boarding; I had a tight connection and was growing more panicked as the minutes ticked by. As I was waiting (and Cookie was barking at every single person in the boarding area) to hear whether I’d be able to make the connection all I could think about was that fudge sitting in my freezer.
I think if I’d had it I could’ve bribed my fellow travelers into liking us. It’s just that good.
We did end up missing our connection so we had to fly out the next morning instead. We’re back home in San Diego and currently not planning on traveling at all in the near future.
I’ll just stay home and make fudge.
And you should, too. It’s sososo easy! You just throw everything into the food processor, then freeze it, then enjoy. And you can store it in the freezer or fridge for several weeks (like I did), so it’s the perfect make-ahead dessert.
One quick note: coconut butter and coconut oil are not the same thing. I use Nutiva coconut butter, which is also known as coconut manna.
I hope you love this as much as I do. And I apologize sincerely if you were in the airport with Cookie and me. Please let this fudge make it up to you.
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup coconut butter (be sure it’s well combined before you measure)
- 1/2 cup lightly packed medjool dates, pitted
- 1 tablespoon maple syrup (or honey if you’re not vegan)
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon salt
- Line an 8 by 5 loaf pan with parchment paper and spray paper lightly with cooking spray. Set aside.
- Place all ingredients in the bowl of a food processor and process until mixture is completely smooth; you shouldn’t see any chunks of dates remaining. Stop processing every now and then and scrape the sides and the bottom of the bowl. Pour into prepared pan and smooth the top. Freeze for 1 hour, then cut into squares and serve. Store uneaten fudge in the freezer.