pumpkin fudge

What’s better than pumpkin pie? Pumpkin fudge! Our version is vegan, rich, and decadent—and it takes less than 30 minutes to prepare. The star of the recipe is the lucuma powder, which is a low-glycemic superfood sweetener that’s packed with fiber.

Yield 24 1-inch pieces
Prep Time 15 minutes, plus 4 hours to chill
Cook Time 3 minutes
80:20

½ cup canned pumpkin purée

⅓ cup almond butter

3 tbsp lucuma powder

3 tbsp maple syrup

½ tsp ground cinnamon

Pinch of Himalayan pink salt

⅓ cup coconut butter

3 tbsp coconut oil

Cacao nibs (optional), for topping

Pecans, finely chopped (optional), for topping

1   In a medium bowl, combine the pumpkin, almond butter, lucuma powder, maple syrup, cinnamon, and salt. Stir until smooth.

2   In a small saucepan, melt together the coconut butter and oil over low heat. Pour the coconut mixture into the pumpkin mixture, and stir to combine.

3   Line a loaf pan with plastic wrap, and press the mixture into the prepared pan. Sprinkle with cacao nibs, if using, for an extra chocolaty crunch or pecans, for a nutty flavor. Place in the freezer for 3 to 4 hours. When ready to serve, cut into small pieces. Store in an airtight container in the freezer.

pumpkin fudge