Vegan Pumpkin Fudge
This smooth, warmly spiced vegan pumpkin fudge combines pumpkin purée, naturally sweet dates, and creamy almond butter. Raw pumpkin seeds add a gentle crunch, while flaky sea salt provides a contrasting savory finish.
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Ingredients
Pumpkin Fudge Base
- 1 cup plain unsweetened almond butter
- 2 teaspoons pumpkin pie spice blend
- 1 packed cup plus 2 tablespoons Deglet Noor dates approximately 210 grams
- 1 cup pure pumpkin purée
- 1 small pinch salt
Topping
- 2 tablespoons raw pumpkin seeds also known as pepitas
- Flaked sea salt added according to taste
Instructions
- Line the base of an 8 × 8-inch baking pan with parchment paper. Allow enough parchment to extend over the sides so the chilled fudge can be lifted from the pan easily.
- Place the packed dates, almond butter, pumpkin purée, pumpkin pie spice, and salt in a medium saucepan. Set the pan over medium-low heat.
- Cook for approximately 10 minutes, stirring frequently to prevent scorching or sticking. Continue until the almond butter has melted, the dates are thoroughly warmed, and the mixture has developed a very thick consistency.
- Transfer the cooked mixture to a food processor. Blend until creamy and uniform, pausing periodically to scrape down the sides of the bowl. Continue processing until the texture is as smooth and silky as possible.
- Spoon the blended pumpkin mixture into the parchment-lined baking pan. Use a spatula to distribute it evenly, pressing the mixture into the corners and smoothing the surface.
- Scatter the raw pumpkin seeds evenly across the top of the fudge and press them lightly into the surface.
- Place the pan in the freezer for a minimum of 3 hours, or until the fudge is sufficiently firm to cut cleanly.
- Lift the set fudge from the pan using the parchment-paper overhang. Cut it into bars of the preferred size, finish with flaked sea salt as desired, and serve immediately.
Notes
For a more pronounced sweet-and-salty contrast, add a generous finishing layer of flaked sea salt immediately before serving.
Keep the fudge chilled so it retains its firm texture.