This Vegan Pumpkin Fudge is the Perfect Way to Celebrate Autumn

Now that autumn has arrived, so has my craving for anything with pumpkin!

At this time of year, I add roasted pumpkin as a healthy side to my dinner and make hearty pumpkin soups. And when I get a craving for something sweet, this pumpkin fudge recipe is my go to. 

I love this recipe because it's super simple and only requires a handful of ingredients. Most importantly, this fudge is low glycemic so it won't spike your blood sugar. 

You can even add a dollop of this fudge to a mug of coffee for a quick and easy pumpkin spice latte. Indulge in pumpkin season without guilt! 

Ingredients

• 8 oz. of pumpkin puree 
• 8 oz. of almond butter (smooth)
• 8 oz. of coconut oil 
• 4 oz. (or less) of maple syrup
• 1 tsp of cinnamon
• 1/4 tsp of sea salt
• 1/8 tsp of raw vanilla bean (optional)
• Freshly grated ginger

Directions 

1. Place all ingredients in a large pot and stir on low heat until everything is evenly mixed.
2. Pour the mixture into silicone ice cube trays.
3. Leave in the freezer for 1–2 hours.
4. Take out, thaw for a few minutes and serve.

I hope you enjoy this vegan pumpkin fudge recipe as much as I do. Be sure to tag @graydonskincare on Instagram and show us how you serve yours.

Feel free to put your own spin on it! Even I love to make changes, like swapping out the almond butter for cashew butter and adding few extra spices. Recently, I even added a teaspoon of matcha for an earthy kick.

The Skin Chef