Pumpkin is in the air. Ok, truth be told, there’s been a heat wave here and I’ve been not feeling the fall vibes as much as I thought.
I’ve been tossing and turning at night with fans blowing in my face and then getting up to redirect it to my legs, and then continuing this process for another hour or so until I got exhausted and passed out. What’s the word I’m looking for? UNCOMFORTABLE. This heat is making me a bit uncomfortable.
It’s been hot. But then this morning I felt a chill in the air and thought, Ok! The heat finally broke! I mean, the sun is shining bright and hard in all it’s SoCal glory. But, the brief breath of morning chill inflated my lungs with feelings of fall and I figured perhaps PERHAPS it was time to bring some pumpkin back into the mix.
My oven’s been broken the past week so I brainstormed some fun ways to make some pumpkiny things without the oven. You ready for this?
Pumpkin freezer fudge!! It’s deliciously pumpkiny, but totally goes hand in hand with the heat we’re all feeling this October. It’s a tasty little square that brings feelings of fall and satisfies your sweet tooth all in one.
So let’s make some pumpkin freezer fudge!! It’s super simple to make and so sweet and delicious!
Sprinkle the pumpkin seeds on top of the fudge mixture. Place in the freezer for three hours until hardened.
Remove the fudge by pulling the parchment paper edges and place on a cutting board. Sprinkle with a few pinches of sea salt.
Cut into small squares.
Store in the fridge until ready to eat.Print
You’ll love this easy no bake Pumpkin Freezer Fudge!! It’s so simple to whip up + so flavorful! A delicious gluten free, vegan, and paleo-friendly dessert!
- 1/2 cup pumpkin puree
- 1/4 cup agave nectar
- 1/4 cup natural peanut butter
- 1/2 cup refined coconut oil
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon sea salt
- 1/4 cup shelled pumpkin seeds
- Whisk together the pumpkin puree, agave nectar (honey or maple syrup works!), peanut butter, coconut oil, pumpkin spice, and sea salt.
- Once smooth, pour it into a bread pan lined with parchment paper.
- Place the shelled pumpkin seeds in a pan over medium heat, stirring/shaking frequently so they don’t burn.
- After about 3-5 minutes, once they’re lightly browned, transfer to a bowl.
- Sprinkle the pumpkin seeds on top of the fudge mixture.
- Place in the freezer for three hours until hardened.
- Remove the fudge by pulling the parchment paper edges and place on a cutting board.
- Sprinkle with a few pinches of sea salt.
- Cut into 18 small squares.
- Store in the fridge until ready to eat.
Want to save this for later? Pin the image below!!
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