Vickys Easy Pumpkin Fudge

1. 1

   Line an 8 x 8 square tin with parchment paper or use ice cubes trays lightly sprayed with oil

2. 2

   Add the flour to the coconut oil in a saucepan and make a slurry, just simmering gently to take the floury taste away for 2 minutes

3. 3

   Add the marshmallows and melt into the mixture

4. 4

   Take the pan off the heat, add the pumpkin puree and spice then stir well to combine

5. 5

   Pour the mixture into the lined tin or ice cube trays and freeze for 30 minutes or until just set

6. 6

   Cut into squares or press out from the moulds and enjoy.

7. 7

   Keep refrigerated

* Per serving · 4 servings · Values may vary.

No additional tips available.