Around here, we’re pretty solid proponents of full-fat dairy. But when one of the kiddos has a mild dairy allergy, sometimes we have to improvise.
Traditional fudge has a lot of dairy and also takes a while to make. In keeping with the spirit of the season (there are even pumpkin spice Twinkies!), here’s a lighter, healthier (but just as delicious) dairy free pumpkin fudge. This pumpkin fudge is not overly sweet (and doesn’t go overboard on spice), and tastes like a bite-sized pumpkin pie without the crust.
Best of all, not only is this dairy free pumpkin fudge absolutely mouth-watering, it’s super easy to pull together. Convenience is the name of the game in my kitchen.
Dairy Free Pumpkin Fudge – Like a Pie, But Better!
Only a few simple ingredients are required, and most are probably already in your pantry.
Start by melting/softening some coconut butter in a saucepan. You can make your own coconut butter by using a food processor or high-powered blender like a Vitamix – toss in a bag of shredded or flaked coconut and blend until smooth (several minutes). Alternatively, you could use coconut oil, but the end result will be a little more dense. For anyone concerned, there’s only the most subtle of coconut flavors in the final product, and that’s only if you’re trying hard.
When the coconut butter has melted enough to be runny, add in some pumpkin puree (not pumpkin pie filling; this is a great use for the scrapings from your Halloween jack o’ lantern). Mix well, then add some maple syrup, a splash of vanilla, and some pumpkin pie spice (or some combination of cinnamon, nutmeg, allspice, etc.).
Pour this into a greased loaf pan and toss it into the fridge. For an extra twist, sprinkle a bit of sea salt on top. Chill for a couple hours, or until it’s firm enough to eat. If you can’t wait, it’s delicious while soft too! This dairy free pumpkin fudge is so good, it may take the place of the traditional Thanksgiving pumpkin pie!