Vegan Pumpkin Fudge

Looking for a quick and easy dessert to bring along for the holidays? Then this recipe is for all. Just mix it all up on 1 bowl and refrigerate!

½ c. coconut oil, melted 
¾ c. Broma pumpkin spice 
¼ c. canned pumpkin 

2 Tbsp. maple syrup 

1 tsp. vanilla 
pinch of salt

pumpkin pie spice for sprinkling 

Line a small baking pan with parchment paper – we used a loaf pan. Whisk all ingredients together, except the pumpkin pie spice, until completely smooth. Pour the mixture into the prepared pan. Refrigerate until firm, or your desired consistency, about 2 hours. Cut into bite-size pieces. Store extras in the fridge.