Vickys Easy Pumpkin Fudge. Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon, pumpkin pie spice and nutmeg. Vickys Easy Pumpkin Fudge This is a really quick freezer fudge recipe that doesn't need the care and attention a stove top fudge usually does but still tastes great. How to Store Pumpkin Pie Fudge.
It also makes a great recipe to serve at holiday potlucks or other gatherings.
Ingredients needed for Easy Pumpkin Pie Fudge.
You likely have most of the ingredients needed for this fudge in your pantry right now. easy pumpkin fudge.
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Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon, pumpkin pie spice and nutmeg. Vickys Easy Pumpkin Fudge This is a really quick freezer fudge recipe that doesn't need the care and attention a stove top fudge usually does but still tastes great. How to Store Pumpkin Pie Fudge.
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Ingredients of Vickys Easy Pumpkin Fudge:
- Prepare 280 grams pumpkin puree.
- Require 35 grams gluten-free / plain flour.
- You need 90 ml of coconut oil.
- You need 1 tsp of pumpkin pie spice / mixed spice.
- Give 285 grams for marshmallows.
This pumpkin fudge sets beautifully and tastes divine, just like pumpkin pie. Make this no-bake treat for every event this fall, even for Thanksgiving dessert. It took me several attempts to finally come up with the world's best pumpkin fudge recipe. I wanted to give you an easy recipe you can make in the microwave, but.
Vickys Easy Pumpkin Fudge how to cook:
- Line an 8 x 8 square tin with parchment paper or use ice cubes trays lightly sprayed with oil.
- Add the flour to the coconut oil in a saucepan and make a slurry, just simmering gently to take the floury taste away for 2 minutes.
- Add the marshmallows and melt into the mixture.
- Take the pan off the heat, add the pumpkin puree and spice then stir well to combine.
- Pour the mixture into the lined tin or ice cube trays and freeze for 30 minutes or until just set.
- Cut into squares or press out from the moulds and enjoy. Keep refrigerated.
Sprinkle with more pumpkin spice if using, cut into squares, and serve. Tips for those just trying it out: I replaced the cinnamon with Pumpkin Pie spice and I just sprayed my pan with a non-stick butter spray instead of using the foil. Excellent flavor but texture leaves a little to be desired. Not a creamy fudge but slightly on the granular side. Tried using half and half in place of milk - no difference in texture.
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