Pumpkin Fudge
This homemade pumpkin fudge is loaded with fall flavors. It's vegan-friendly, kid-friendly, and best of all there is no need to cook, just mixing and chilling methods. They are gooey, fluffy, and chewy!
Ingredients
Plant-based ingredients:
- 12 oz. raw sugar
- 4 oz. almond milk
- 4 oz. pumpkin puree homemade or store-bought
- 2 tbsp vegan butter
- 1 tsp kosher salt
- 2 tsp pumpkin pie spice
- 1 cup chocolate chips vegan
- 1-2 cups marshmallows mini, vegan
- 1/3 cup pecans chopped
Instructions
Mixing and chilling time!
- Line a baking sheet with foil and grease.
- On medium-high heat, stir together the raw sugar, almond milk, pumpkin puree, and vegan butter, then season with kosher salt and pumpkin spice. Simmer for at least 8–10 minutes. Take the pan off the heat!
- Add the chocolate chips and mini marshmallows to the sugar mixture and stir until they melt, then add the pecans.
- In a prepared baking dish, pour the mixture and add more pecans, if desired. Let it sit in the refrigerator for at least 30–40 minutes.
- Once the fudge is completely set, cut it into squares. Enjoy!
Notes
Ingredient Note
- Pumpkin puree: You can use either homemade or store-bought.
- Almond milk: Any plant-based milk will work.
- Chocolate Chips & Marshmallows: There is a brand available in the supermarket that is naturally vegan. For your guidance, click the link.
Nutrition
Calories: 2640kcalCarbohydrates: 493gProtein: 6gFat: 78gSaturated Fat: 28gPolyunsaturated Fat: 13gMonounsaturated Fat: 22gTrans Fat: 0.1gCholesterol: 33mgSodium: 2774mgPotassium: 506mgFiber: 7gSugar: 453gVitamin A: 18746IUVitamin C: 6mgCalcium: 260mgIron: 5mg
Tried this recipe?Let us know how it was!