pumpkin fudge

I made these twice.  The first go-round I followed the original recipe.  I had my doubts about it, and I was right.  It needed something… With the addition of some additional pumpkin seasonings and a pinch of sea salt, things got brighter.  I’m not sure why it is called “fudge,” because it doesn’t have a fudge texture.  I think it has a souffle-like quality.  Regardless, it’s a treat!  Have some heavy cream on hand? Whip it up with a bit of maple syrup.  Then, add a dollop to each serving for a really impressive dinner party dessert.

hope this makes your belly smile…

Adapted from The Big Man’s World

1 15 oz. can of organic pumpkin puree
1 c. coconut flour, sifted
½ T. pumpkin spice
Pinch of sea salt
1/2 c. coconut palm sugar
Cinnamon, topping
Maple syrup, topping

Directions: Mix together pumpkin, coconut flour, pumpkin spice, sea salt, and coconut palm sugar.  Line a pie pan with plastic wrap.  Press the pumpkin mixture into the pie pan.  Drizzle with maple syrup and sprinkle with cinnamon.  Refrigerate for about 20-30 minutes to firm up.  Slice as you go.  Keep refrigerated.

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