Pumpkin Fudge (dairy free gluten free nut free)
Author: Laura @ Petite Allergy Treats
Ingredients
- 1¼ cup pumpkin puree
- ¼ cup gluten free all purpose flour white flour
- 1 tsp pumpkin spice
- ¼ cup + 2 T palm shortening or coconut oil
- 10oz bag of regular marshmallows (or use Vegan marshmallows)
Instructions
- Heat skillet pan to medium heat and melt oil. Add flour and whisk to incorporate. Cook for at least 2-3 minutes while constantly stirring.
- Add marshmallows and stir until melted.
- Add pumpkin and spice. Remove from heat and stir until completely mixed.
- Pour into a 8 x 8 pan lined with parchment paper. Place in the refrigerator or freezer until firm (I opted for the freezer for about 30 minutes.
- Cut into desired size and shapes. Get creative!
Recipe by Petite Allergy Treats at https://petiteallergytreats.com/pumpkin-fudge-dairy-free-gluten-free/