Paleo Pumpkin Pie Fudge

Pump pump PUMPKIN. I’m not sure when pumpkin everything started to signal the beginning of fall, but I’m guessing a little pumpkin latte had something to do with it.

I remember a time when pumpkin pie was simply a second-rate dessert staple at Thanksgiving and Christmas. Now it has been elevated to all-star status, heralding in the arrival of the new season.

I didn’t care for pumpkin pie much as a kid. It was a vehicle to me, an opportunity eat a mile high mound of delicious whip cream. Grandma always had the good stuff: full-fat Cool Whip, no other brand would do.

Perhaps I didn’t care for it because we always had store bought, bland… and a touch on the slimly side. Both my grandmothers cooked from scratch, but pumpkin pie was an after thought, quickly purchased by a guest. More love and attention went into making the main and side dishes from scratch.

This pumpkin pie fudge is incredibly easy to make! Just a few simple ingredients, and you can have your own healthy pumpkin pie fix.

You can use store bought almond butter. Making your own is incredibly easy, (literally.. almonds in your blender!). See my step by step instructions for homemade almond butter HERE.

If you want a thicker fudge, double the pumpkin layer. It might crumble easier under the weight of all that pumpkin goodness, but it will also taste double-y good.

Paleo pumpkin fudge is best served chilled. It will last a few days in the fridge, but a head’s up, the longer it is kept in the fridge, the crust will become less crumbly, as it soaks up the moisture from the pumpkin. Personally, I like it even better that way! 😀