Wanna know what’s been on my mind lately? Pumpkin. Pie. EVERYTHING! That’s why I’m so thrilled to bring you this delectable vegan fudge recipe from our very own Test Kitchen!
Not familiar with Test Kitchen Tuesday yet? Here’s the deal…
Each month we feature new recipes from me and our amazing Test Kitchen team, led by our wonderful and talented recipe developer, Chef Lauren Kretzer and our talented Marketing Manager who filmed the cute video for you, Allie! The recipes we’ve created are simple to make, have few ingredients to buy and come with a little step-by-step video tutorial to guide you along the way.
You’ll get seasonal staples, holiday fare, everyday basics that will keep you fueled and fabulous and of course, dessert! (for those festive moments when your sweet tooth refuses to be left out)
So let’s head into the kitchen together, because getting comfortable with cooking is a core part of leading a healthy life. I first learned about the healing power of food from my grandmother whose love for creating meals is something I was happy to inherit. If you’re intimidated or a kitchen newbie, don’t fret—we all start somewhere and Test Kitchen Tuesday is here to help.
Have a recipe you’d want us to make for this series? I want to hear from you! Shout out in the comments, darling.
To celebrate fall and all things pumpkin, we’ve got a frickin’ delicious Pumpkin Pie Freezer Fudge recipe that will make the perfect Thanksgiving dessert. Bonus: it also makes the perfect hostess gift—it’s a tasty token of gratitude to bring to parties and gatherings. Plus, it lasts in the freezer for 3-4 weeks in a tightly sealed container, and you can make it ahead of time. Now, without further ado, let’s make some delicious fudge together!
Pumpkin Pie Freezer Fudge
Makes 24 Pieces
- 1 15 oz. can 100% pure pumpkin puree (about 2 cups)
- 1 Tbsp almond butter
- 1/2 cup melted coconut manna (a.k.a. coconut butter)
- 5 Tbsp brown rice syrup
- 1 tsp vanilla extract
- 1/3 cup Sucanat
- 1 ½ tsp pumpkin pie spice
- Pinch of sea salt
1. Line a loaf pan with parchment paper. Set aside.
2. In the bowl of a food processor, add pumpkin puree, almond butter, coconut manna, brown rice syrup, vanilla extract, Sucanat, pumpkin pie spice, and salt. Puree until smooth.
3. With a rubber spatula, carefully spoon pumpkin mixture into a parchment lined loaf pan, making sure the surface is even and relatively smooth. Cover tightly with plastic wrap and place in the freezer for a minimum of 5 hours.
4. When ready to serve, remove from freezer and cut into 24 squares.
The consistency of coconut butter will vary based on the temperature at which it’s being stored—it has a soft, creamy consistency in warmer temperatures, and a harder, almost wax-like consistency in cooler temperatures. You’ll want to stir your coconut butter before using, so if necessary, soften it up by placing the jar directly in a pot of simmering water for a few minutes, or until the consistency starts to “melt” and the coconut butter is smooth and stirrable.
If the fudge is in the freezer for longer than 4-5 hours, it will become very hard, so it should hang out at room temperature for 10 minutes or so before serving.
Store in the freezer in an airtight container. It will be too soft if stored in the refrigerator or at room temperature. It will last about 3-4 weeks in the freezer if in a tightly sealed container.
I’d love to see how this fudge turns out for you!
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YOUR TURN: Doesn’t this look so good? Hope you enjoy. Also, if you’re looking for specific vegan recipes, add your ideas to the comments below and we’ll bring them to a future edition of Test Kitchen Tuesday!
Bonus: Your Thanksgiving Meal Plan!
I also have some fantastic ideas to consider as you’re planning your holiday gathering. Get everything you need by signing up below: The menu, 9 plant-based recipes to wow your guests—boom! Take what you love, leave the rest (but I bet you’ll be drooling over them all!).