This pumpkin pie fudge is the perfect dessert to bring to a family get together or friend’s party. It’s easy to make, vegan and contains no added sugar. It’s naturally sweetened with dates and only uses 5 ingredients that you probably already have in your pantry.

Ingredients

Pumpkin puree – You can’t make pumpkin fudge without pumpkin! Just make sure to get canned pumpkin puree at the store and not pumpkin pie filling. Pumpkin pie filling has added sugar and spices and it’s a lot more liquidy. Your recipe will not turn out the same if you use pumpkin pie filling.

Peanut butter – You could also use any nut or seed butter like almond butter or sunflower seed butter. I recommend using a natural peanut butter (or nut butter) that doesn’t have any added ingredients in it.

Dates – This adds natural sweetness to the fudge. Make sure to pit your dates if you buy them unpitted. If your dates are dry, place them in warm water for 5-10 minutes to soften them up.

Coconut oil – This creates the fudge like texture so that it doesn’t freeze too solid. Refined coconut oil with have less of a coconut taste than unrefined coconut oil. You could use either one. I use the unrefined Kirkland brand from Costco.

Pumpkin pie spice – You can buy this spice at the store or make your own. I made my own by following The Pioneer Woman’s recipe.

Instructions

1. Blend all ingredients in a food processor and blend until smooth.
2. Transfer mixture into a parchment paper lined loaf pan.
3. Place in freezer for 2 hours or until set.
4. Cut into squares and enjoy!

Storing Instructions

Store fudge in an air tight container in the fridge for up to 5 days or in the freezer for up to 3 months.