Vegan Pumpkin Pie Fudge

Made with Let’s Do Organic Sweetened Condensed Coconut Milk by @purelykaylie

This pumpkin pie fudge recipe such an easy and delicious no-bake dessert for fall!

It’s made with Let’s Do Organic Sweetened Condensed Coconut Milk, pumpkin puree, nut butter, and pumpkin spice.

This homemade fudge is also vegan, dairy-free, and gluten-free friendly! If you love pumpkin desserts, you’ll be craving this freezer fudge all season long.

Ingredients:

• 1 can Let’s Do Organic Sweetened Condensed Coconut Milk
• 1 1/2 cups nut butter (such as almond, cashew, or peanut butter)
• 1/4 cup pumpkin puree (not pie filling)
• 2 tbsp maple syrup
• 2 tsp pumpkin pie spice
• 2 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Line a loaf pan with parchment paper, leaving some paper hanging over the edges. This
   will prevent the fudge from sticking to the pan.
2. Warm a pot or saucepan over medium heat. Add sweetened condensed coconut milk,
   nut butter, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and salt.
   Whisk the ingredients together until evenly combined and melted through.
3. Pour the mixture into the lined loaf pan. If desired, add any toppings of your choosing
   (like crushed pecans or chocolate chips).
4. Chill the fudge in the freezer for 2 hours (or until it sets). Lift parchment paper out of the
   pan to easily remove the fudge. Slice into squares. Enjoy!

Notes:
Use a thick, no-stir nut butter for the best result!