Line an 8 x 8 baking dish wish aluminium tin foil or baking paper and set aside.
In a microwave safe bowl or stovetop, melt your cashew butter with coconut oil. Add your pure maple syrup then stir through your pumpkin puree until fully combined. Top with optional pumpkin pie spice.
Pour mixture into lined baking dish and refrigerate until firm.
Pumpkin Fudge needs to be stored in the fridge, in a sealed container or covered in plastic.Fudge is also freezer friendly and keeps well in the freezer. It will remain fresh for up to 6 months.