Pumpkin Pie Fudge

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Pumpkin Pie Fudge

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Ingredients

20 piece(s)

Fudge

90 grams small butternut pumpkin, see note
60 grams pecans
90 grams almonds, see note
70 grams coconut oil
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon Nutmeg
25 grams Rice malt syrup

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6

1h 10min

Preparation 1h 0min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Afternoon tea Egg free Gluten free Lactose free Non-dairy

Recipe's preparation

Steam pumpkin in Varoma or internal steaming basket. Use 600grams water. 30 minutes/Varoma/speed 4

When cooked puree in Thermomix bowl. 5 seconds/speed 5. Repeat if necessary.

Clean and dry bowl.

Mill almonds, 30 seconds/speed 9. Scrape down sides of bowl with spatula. Continue making nut butter 2 minutes/speed 6. Scrape and repeat 30 seconds/speed 6 until desired consistency. We did this once. Set aside.

Put pecans in bowl. 6 seconds/speed 4. Set aside.

Place in bowl almond butter, pumpkin puree, coconut oil and spices. Try to put ingredients on the side of the bowl rather than in the centre to avoide the top of the blade. 5 seconds/speed 9. Scrape down.

5 minutes/speed 2. Mixture should thicken up.

Add 1/3 pecans (20g) and if using, the rice malt syrup. "Counter-clockwise operation" Speed 2/5 seconds.

Sprink remaining pecans on top and press into fudge lightly.

Freeze to firm, cut and serve. Best stored in freezer.

Accessories you need

Varoma
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Spatula TM5/TM6
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Tip

Note re: pumpkin - I used a larger amount of pumpkin and froze it for future use.

Note re: almonds. We used 250grams of almonds to make almond butter using the following recipe //bit.ly/1L9E7SK

Original recipe from I Quit Sugar - //iquitsugar.com/recipe/pumpkin-pie-fudge/

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.