Pumpkin Pie Filling Fudge


I’ve been craving pumpkin and cinnamon again. This is like pumpkin pie without the crust. Just a big piece of wonderful pumpkin deliciousness.


  • 1 cup Pumpkin Puree
  • 1/2 cup Coconut Butter, warmed until soft
  • 4 Tbsp Maple Syrup
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Ground Cloves

Blend all ingredients in a food processor until smooth and well combined. Pour into a parchment lined bread pan and smooth the top. Freeze for 2 hours. Lift the parchment out of the pan and slice into squares. Refrigerate for 1 hour. Serve and enjoy.


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