Vickys Easy Pumpkin Fudge

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

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

Add the marshmallows and melt into the mixture

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

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

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