Back in my high school days, I used to put in a lot of hours working at our local ice cream shop. At the time, it paid surprisingly well compared to other jobs ($10 an hour plus tips!), and it also came with the very nice perk of being able to eat the best ice cream to my heart’s content. I mean, how was I supposed to educate customers on the flavors if I hadn’t made it my personal mission to try them all (several times)?
In addition to homemade ice cream, the owners would also make the richest, most indulgent fudge. They regularly offered it in chocolate, chocolate peanut butter (which was chocolate fudge with an equal amount of straight up Jiffy on top), penuche, and maple walnut. I’d be hard-pressed to choose a favorite, but when I found myself suddenly wanting (needing!) fudge the other week, I couldn’t stop fixating on the maple flavor.
I also couldn’t stop fixating on pecan and pumpkin pies. ‘Tis the season! So, I did what I had to do, and combined all of them to make a Maple Pecan Pumpkin Pie Fudge.
Let’s just take a moment to appreciate that.
I’m in a very happy groove in the kitchen these days, where I’ll be recipe testing and say to myself, “This is so good! You nailed it. Nice work!” and then of course I immediately realize a) I’m talking to myself again and b) maybe I should cool it on the self-congratulating because I don’t want to get a big ego. This is followed by c) screw it! You’re way too critical and hard on yourself 99.9% of the time, so acknowledging a Maple Pecan Pumpkin Pie Fudge well done is a good thing! Obviously, I still need to work on the talking to myself thing…
- ½ cup unrefined coconut oil, melted
- ¼ cup + 2 tablespoons canned pumpkin puree
- ¼ cup creamy salted cashew butter, warmed to help it mix in
- ¼ cup + 1 tablespoon Butternut Mountain Farm Pure Maple Syrup
- 2½ teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
- heaping ¼ teaspoon fine grain sea salt
- ½ cup chopped unsalted pecans
- Line a 4" x 8" baking dish with plastic wrap and set it aside.
- Blend all of the fudge ingredients, except the pecans, together in your blender until smooth. Pour the mixture into a mixing bowl and fold in the pecan pieces.
- Transfer the mixture into your prepared pan and use a spatula to smooth out the top.
- Freeze for 25-30 minutes, or until completely solid.
- Slice the fudge into squares and enjoy! Leftovers should be stored in a container in the freezer.
Photography by Aaron Scott
I partnered with Butternut Mountain Farm for this post and they provided the real-deal Vermont maple syrup in a nifty new mess-free, kid-friendly squeeze bottle. I like to think I’m a neat enough grown-up not to need a squeeze bottle, but I’ve decided that it’s actually impossible to keep traditional maple syrup containers from dripping all over the fridge and getting crusty along the top, even if you are a tidy adult. Please tell me I’m not alone on this?
When we moved a few months ago, I kid you not, I had to soak then chisel maple syrup off of a shelf in our old refrigerator. This new squeeze bottle eliminates all of that, and it also keeps my maple syrup pours in check so I don’t drown my pancakes (though admittedly, that one is sort of a happy accident).
What’s your favorite fudge flavor?
This post is sponsored by Butternut Mountain Farm. As always, all opinions are my own.