I remember one crisp fall afternoon when my kitchen was bustling with laughter as we prepared this pumpkin spice fudge. My little ones were rolling at my feet, giggling as they watched the magical transformation of simple ingredients into little squares of pleasure. It’s these heartwarming culinary adventures that make the humble kitchen the soul of the home.
There I was, stirring the smooth cashew butter with a trusty wooden spoon while reminiscing about the time Grandma used to make a similar treat. Her kitchen always smelled like cinnamon and love. It’s remarkable how food carries the essence of nostalgia, connecting generations through recipes that whisper stories of love.
Pumpkin spice anything has always been a favorite around fall, but this fudge holds a special place in my heart. It’s so simple yet satisfies the sweet cravings while encapsulating that warm pumpkin essence we all adore. Whether you’re pulling these out for a family gathering or treating yourself on a quiet evening, this fudge brings a divine warmth and richness with each bite.
Gather your loved ones, roll up your sleeves, and let’s dive into this delightful recipe. It’s time to make some memories and, of course, some delicious fudge! So, ready your ingredients because this is one fudge experience you’ll want to share or keep secret for those special rainy days when only pumpkin spice fudge will do.
How to Make Easy Pumpkin Spice Fudge
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Ingredients:
- ½ cup refined coconut oil or cacao butter
- ¾ cup creamy cashew butter or your preferred nut butter
- ¼ cup organic pumpkin purée
- ⅓ cup maple syrup or honey
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract (optional)
- ⅛ teaspoon salt (optional)
Directions:
- Begin by lining a small baking tray with parchment paper or foil. A 9×5” loaf pan is ideal for thicker fudge, while an 8” square pan can be used for thinner fudge pieces.
- In a saucepan over medium-low heat or using a microwave, gently melt the coconut oil.
- Once the coconut oil is fully melted, stir in the creamy cashew butter, pumpkin purée, and maple syrup. Add the pumpkin pie spice, and stir in vanilla extract and salt if using, until you achieve a silky, uniform mixture.
- Pour this delicious mix into the prepared pan, using a spatula to spread evenly.
- Place the pan in the refrigerator and allow it to chill for about 2 hours, or until the fudge is firm to touch.
- Once set, cut the fudge into bite-sized squares.
- Store these delightful pieces in the fridge for up to two weeks, or freeze in an airtight container for long-term enjoyment up to 6 months.
Ingredient Tweaks for Your Pantry
Missing an ingredient or need a substitution? No problem! Coconut oil can be replaced with butter or ghee. Instead of cashew butter, almond or peanut butter will work nicely, giving a slightly different nutty flavor profile. If you’re out of pumpkin purée, try using butternut squash purée as a delicious alternative.
Best Ways to Store Leftover Pumpkin Spice Fudge
Pumpkin spice fudge is best kept in the refrigerator to stay firm and fresh. Seal in an airtight container for up to two weeks. If you wish to enjoy it beyond that, store it in the freezer, where it can last for six months. Thaw in the fridge or at room temperature before serving.
The Best Accompaniments for Easy Pumpkin Spice Fudge
This fudge is delicious paired with a warm beverage like herbal tea or coffee. Serve alongside a bowl of roasted nuts or dried fruits for added texture and flavor contrast. It’s divine as a sweet finish to a hearty fall meal with spicy cider or mulled wine.
Secrets to Perfecting Pumpkin Spice Fudge
Get your pumpkin spice fudge just right by ensuring the coconut oil is fully melted to combine seamlessly with the other ingredients. Gently warming the nut butter beforehand can help achieve a silkier texture. Be cautious with the maple syrup; adjusting its quantity can affect sweetness and set time.
Seasonal Twists for Easy Pumpkin Spice Fudge
To adapt this fudge recipe for any time of year, think about the flavor variations each season brings. In winter, try adding a sprinkle of nutmeg; come spring, a pinch of lavender for a floral note could offer a fresh twist. Summer is perfect to blend in some coconut flakes for a tropical vibe.
FAQs:
Can I use a different spice blend instead of pumpkin pie spice?
Absolutely! You can experiment with warm spices like cinnamon, nutmeg, and cloves if you want to create your own spice blend. Adjust to taste according to your preference for these spices, ensuring you achieve a similar cozy flavor profile that the pumpkin pie spice offers.
Is this fudge suitable for vegans?
Yes, but with a substitution. The recipe is naturally vegan-friendly if you use maple syrup instead of honey. Be sure to check that all your ingredients, like nut butter, don’t contain any added animal products to maintain a vegan standard.
How can I make this fudge less sweet?
You can reduce the quantity of maple syrup or honey if you prefer a less sweet fudge. Start by shaving off a tablespoon and tasting the mixture before setting it to allow for personal sweetness preference adjustments.
What size squares should I cut the fudge into?
The size of the fudge squares is up to personal preference. For casual snacking, small bite-sized pieces work best and are easier to handle. However, if you’re serving them for dessert, larger squares can be more satisfying.
Can I use homemade pumpkin purée?
Indeed, you can use homemade pumpkin purée for this recipe. Just ensure your purée is smooth and free of chunks or excess moisture, as this can affect the final texture of your fudge. Measure the purée precisely to maintain the consistency balance.
Can I add nuts or dried fruits to the fudge?
Adding chopped nuts or dried fruits can enhance the texture and taste of your fudge. Pecans or walnuts and dried cranberries or apricots are excellent choices. Mix them into the fudge mixture before setting it, ensuring they’re evenly distributed throughout for flavor bursts in every bite.
Easy Pumpkin Spice Fudge
Ingredients
- ½ cup refined coconut oil or cacao butter
- ¾ cup creamy cashew butter or your preferred nut butter
- ¼ cup organic pumpkin purée
- ⅓ cup maple syrup or honey
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract optional
- ⅛ teaspoon salt optional
Instructions
- Begin by preparing a small baking dish by lining it with parchment paper or foil. A 9×5 inch loaf pan is ideal for thicker fudge, while an 8-inch square pan works well for thinner slices.
- Melt the coconut oil in a saucepan over medium-low heat, or use a microwave for 30 seconds to a minute.
- Once melted, blend in the cashew butter, pumpkin purée, maple syrup, and pumpkin spice. Optionally, add vanilla extract and salt. Mix until the mixture is completely smooth and well combined.
- Transfer the blended mixture into the prepared dish and place it in the refrigerator. Allow it to chill for about 2 hours or until it has set firmly.
- After the fudge has set, slice it into squares. It can be stored in the refrigerator for up to 2 weeks or frozen in an airtight container for up to 6 months.
