Prepare a standard size loaf pan (8.5 x 4.5) by lining it with parchment paper. I cut mine down to size.
In a medium sized pot, heat the cashew butter and coconut oil over medium-medium low heat. Stir occasionally until it's completely smooth and creamy.
Remove the cashew butter and coconut oil mixture from the heat.
Stir in the pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and fine sea salt until smooth and well incorporated.
Transfer the mixture into the prepared pan and sprinkle flaky sea salt over the top.
Place in the freezer for about 2 hours or until completely frozen.
Let thaw on the counter for 3-5 minutes before slicing into squares and returning to the freezer.
Store in an airtight container in the freezer for up to 3 months.
For a little something extra, melt some chocolate chips in a double boiler and drizzle it over the fudge before placing it into the freezer.I buy my cashew butter at Thrive Market. It's the best price!