Name: Paleo Pumpkin Pie Fudge
Ingredients: 1 can organic pumpkin; 1/4 cup almond butter; 1/2 cup coconut butter; 3 TBSP organic maple syrup; 1 TBSP cinnamon; 1 cup Anthony's Organic Almond Flour; 3 TBSP coconut butter; 2 TBSP organic maple syrup; Pinch of salt; 1 TBSP cinnamon

Paleo Pumpkin Pie Fudge

Author: Amy

Ingredients

For the pumpkin layer:

1 can organic pumpkin
1/4 cup almond butter
1/2 cup coconut butter
3 TBSP organic maple syrup
1 TBSP cinnamon

For the crust:

1 cup Anthony’s Organic Almond Flour
3 TBSP coconut butter
2 TBSP organic maple syrup
Pinch of salt
1 TBSP cinnamon

Instructions

Using a fork, mix the ingredients for the crust together.
Spread the crust out in a 9×9 baking pan, lined with unbleached parchment paper. Don’t worry if it is really crumbly at this point still.
Use your fingers to press the crust down, which will help it come together.
Combine the ingredients for the pumpkin layer.
Carefully layer the pumpkin on top, being careful not to lift the crust up will smoothing. I use the back of a spoon to spread it out.
Chill for at least an hour, then enjoy (with all the whip cream in the world!) 😀

Find it online: https://thesewildacres.com/paleo-pumpkin-pie-fudge/