1/2 cup coconut butter* 1/4 cup + 2 tablespoons canned pumpkin puree 3 tablespoons pure maple syrup 2 tablespoons creamy almond butter 2 teaspoons pumpkin pie spice tiny pinch of fine grain sea salt

1.Add all ingredients to a medium sauce pan over low heat. Whisk constantly for 3-5 minutes or until all ingredients have melted together. 2.Grease a small 3x5 or 4x6 container (depending on desired thickness) with coconut oil and pour the mixture into the container. 3.Drop the container on your counter a few times to smooth out the surface of the fudge. 4.Freeze for 1 hour to set. 5.Remove the block of fudge from the container by turning it over and tapping the container until it releases. 6.Slice into 12-16 pieces. 7.Store the fudge in the refrigerator if you prefer a softer fudge or in the freezer if you prefer a denser, firmer fudge.