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- 1 cup pumpkin puree - 1/2 cup creamy peanut butter - 1/2 cup maple syrup - 1 cup dark chocolate chips - 1/4 teaspoon pumpkin pie spice - 1/4 teaspoon salt - 1/2 cup crushed graham crackers To make the best no-bake chocolate peanut butter pumpkin fudge, you need some key ingredients. Pumpkin puree gives the fudge a smooth base. Creamy peanut butter adds richness and flavor. Maple syrup sweetens and balances the taste. Dark chocolate chips bring deep, rich chocolate notes. Pumpkin pie spice adds warmth and depth. A pinch of salt enhances all the flavors. Crushed graham crackers add great texture and a slight crunch. Together, these ingredients create a delightful treat that is both sweet and savory. - Chopped pecans - Chopped walnuts If you want to add a little extra crunch, try optional toppings. Chopped pecans or walnuts work well. They add a nutty flavor and extra texture. You can mix and match toppings to suit your taste. Feel free to get creative! - First, grab a medium saucepan. - Add 1 cup of dark chocolate chips and 1/2 cup of creamy peanut butter. - Heat the mixture over low heat. Stir it constantly to prevent burning. - Keep stirring until it is melted and smooth. - Remove the saucepan from heat. - Mix in 1 cup of pumpkin puree and 1/2 cup of maple syrup. - Stir in 1/4 teaspoon of pumpkin pie spice and 1/4 teaspoon of salt. - Make sure everything is well blended for the best flavor. - Gently fold in 1/2 cup of crushed graham crackers for extra texture. - Line an 8-inch square baking dish with parchment paper. - Pour the fudge mixture into the dish. Spread it evenly with a spatula. - If you like, sprinkle chopped pecans or walnuts on top for crunch. - Place the dish in the fridge for at least 2 hours to set. - Once firm, lift the fudge out using the parchment paper. - Cut it into squares and enjoy your treat! Using creamy peanut butter is key for smooth fudge. It blends well with chocolate and pumpkin. Chunky peanut butter can lead to a lumpy texture, which we want to avoid. Make sure it is fresh and easy to stir. When folding in crushed graham crackers, be gentle. Use a spatula to mix them in. This helps keep the fudge light and fluffy. If you mix too hard, you may break the crackers too much. A few larger pieces add nice texture. You can try different nut butters if you want a twist. Almond or cashew butter works well. Each nut butter brings its own flavor and creaminess. Feel free to switch up the sweeteners too. Honey or agave syrup can replace maple syrup. You can also change the type of chocolate. White chocolate or milk chocolate can give a sweeter taste. Just remember to adjust the flavors to match. {{image_2}} You can easily change the flavor of your fudge. Adding a splash of vanilla gives it a warm, sweet taste. Just a hint of cinnamon can also make it cozy. If you love chocolate, try adding cocoa powder. This will boost the chocolate flavor, making it richer. Mix it in when you combine the pumpkin and syrup. If you want a vegan fudge, swap the honey for agave nectar. You can also use almond butter instead of peanut butter. For a gluten-free version, make sure your graham crackers are gluten-free. If you need low-sugar or keto options, use sugar-free chocolate chips. You can also reduce the maple syrup or use a sugar substitute. These tweaks let everyone enjoy this tasty treat! To keep your no-bake chocolate peanut butter pumpkin fudge fresh, use an airtight container. This will stop air from drying it out. You can store it in the fridge or freezer. If you use the fridge, it stays good for a week. If you want it to last longer, freeze it. Just make sure to wrap it well to prevent freezer burn. The fudge lasts about one week in the fridge. If frozen, it can last for up to three months. To tell if the fudge has gone bad, look for a change in color or smell. If it smells sour or looks dry, it’s best to throw it away. Always trust your senses when checking if food is safe to eat. Yes, you can use milk chocolate. It will make the fudge sweeter. Dark chocolate gives a rich flavor. If you prefer a lighter taste, milk chocolate works great. Just melt it the same way as dark chocolate. To make this fudge vegan, switch to dairy-free chocolate chips. Use maple syrup as your sweetener. Both peanut butter and pumpkin puree are already vegan. This way, you keep the taste while making it plant-based. You can use crushed cookies or oats. Almond flour also works well for a gluten-free option. Just make sure the texture remains similar. This will keep the fudge creamy and enjoyable. Absolutely, you can make this fudge ahead of time. Store it in the fridge for up to a week. It also freezes well if you want to save it longer. Just thaw it in the fridge before serving. This blog post shared a fun and tasty fudge recipe. We covered essential ingredients like pumpkin puree, peanut butter, and chocolate chips. I walked you through step-by-step instructions for making and setting the fudge. Remember, experimenting with flavors and toppings can make it unique. Store it properly for best results. Enjoy making this delicious treat whenever you want a sweet snack.

No-Bake Chocolate Peanut Butter Pumpkin Fudge

Indulge in the ultimate treat with this No-Bake Chocolate Peanut Butter Pumpkin Fudge! This decadent dessert combines creamy peanut butter, rich dark chocolate, and the warmth of pumpkin spice for a perfect fall delight. Easy to make in just 15 minutes, this fudge is a must-have for your holiday gatherings. Click through for the full recipe and make your seasonal celebrations extra special! #PumpkinFudge #NoBakeDesserts #ChocolateLovers #FallRecipes
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Ingredients
  

1 cup pumpkin puree

1/2 cup creamy peanut butter

1/2 cup maple syrup

1 cup dark chocolate chips

1/4 teaspoon pumpkin pie spice

1/4 teaspoon salt

1/2 cup crushed graham crackers (for texture)

Optional: Chopped pecans or walnuts for topping

Instructions
 

In a medium saucepan over low heat, combine the dark chocolate chips and peanut butter. Stir continuously until melted and smooth.

    Remove from heat and mix in the pumpkin puree, maple syrup, pumpkin pie spice, and salt until fully combined.

      Gently fold in the crushed graham crackers for added texture.

        Line an 8-inch square baking dish with parchment paper. Pour the fudge mixture into the dish and spread it evenly with a spatula.

          If desired, sprinkle chopped pecans or walnuts on top for added crunch.

            Refrigerate the fudge for at least 2 hours or until it’s firm and set.

              Once set, lift the fudge out of the dish using the parchment paper. Cut into squares and serve.

                Prep Time: 15 minutes | Total Time: 2 hours 15 minutes | Servings: 16 squares