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
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.