Pumpkin Fudge

This week has been so busy. I don’t even know where all of my time went! But before this week ends, I must share a recipe with you. A pumpkin recipe of course. Tis’ the season, right? And if you don’t like pumpkin, I’m sorry. Maybe you could give this a shot and fall in love? Light that flame deep down for all things pumpkin. Okay, I’m done. I’m just going to share the recipe now. That way, you can make it and enjoy it all weekend while I’m in NYC doing all things yoga. Think of me while eating it!

Pumpkin Fudge

makes 24 medium size pieces

1 cup pumpkin
1/2 cup coconut oil melted
1 tablespoon peanut butter
3 tablespoon maple syrup
1 teaspoon pumpkin pie spice

In a blender or food processor blend together all ingredients until fully mixed. Place into a parchment paper lined 9×13 baking pan and place in the freezer. Let set up for about 2 hours and remove from freezer 20 minutes prior to serving. You can top them with pumpkin seeds, nuts, etc. or just eat it plain. Enjoy! 🙂

7 responses to “Pumpkin Fudge”

    • Hi Liz!Pumpkin pie spice consists of 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/8 teaspoon ground cloves. You can find “official” pumpkin pie spices in stores or make your own! Enjoy 🙂


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