This easy homemade pumpkin fudge uses 5 simple ingredients that you probably already have! The recipe is foolproof and has a delicious old fashioned flavor I love, just like peppermint fudge has!
Ever want a dessert that’s quick, easy, guilt-free, and tastes 100% like fall?
Me too!
I love everything pumpkin, which means I’m making black bean pumpkin swirl brownies, pumpkin pie hummus, and pumpkin Larabar bites at the first glimpse of cooler weather.
This year though, our cooler weather is MIA… pumpkin season is in full swing and it’s 97 degrees outside!!
That’s when you reach for something that DOESN’T require the oven, like pumpkin fudge!
Pumpkin Fudge
My kids weren’t exactly sure what I meant by “pumpkin fudge.” I don’t blame them though, because usually when someone says “fudge,” you think chocolate, right?
Well, move on over chocolate, because this pumpkin fudge is:
- Easy
- Made in the FREEZER
- Vegan
- Paleo
- Gluten-free
- Foolproof
- Like pumpkin pie, without all the work!
It also passed my stringent “kid-test,” which is when I give some to each of the kids SEPARATELY and ask them what they think.
Both kids came back with “Wow mom, this is really good!” and they both immediately asked for another piece. That’s how you know you have a winner!
5-ingredient Pumpkin Fudge Recipe
This pumpkin fudge recipe is simple and straight forward and needs few ingredients – just five!
- Almond Butter
- Pumpkin Puree (homemade pumpkin puree or store-bought is fine, but do NOT use pumpkin pie filling)
- Unrefined Coconut Oil (the kind that’s solid at room temperature)
- Maple Syrup
- Pumpkin Pie Spice (here’s how to make your own pumpkin pie spice blend!)
I’m willing to bet you have these in your pantry, right?
And if you have peanut butter instead of almond butter, honey instead of maple syrup… you can still get away with a great fudge recipe!
What I consider the best part is that there’s no chocolate!
I know this is a huge drawback for some, but I don’t know of a single mom who wants their kid to eat chocolate before bed. Do you?
This easy pumpkin fudge is a great dessert to keep on hand for when everyone wants something sweet after dinner but doesn’t want to stay up all night, LOL.
How to Make Pumpkin Pie Fudge (it’s super easy!)
Making pumpkin spice fudge is as easy as 1-2-3:
- Melt the ingredients together in a small saucepan over low heat.
- Pour into a mold.
- Freeze.
That’s it!
Tips for Making Pumpkin Spice Fudge
- Melt the ingredients over LOW heat, just until everything is melted. If the heat is too high, the almond butter will separate.
- I used this 8” x 8” glass pyrex baking dish and my fudge is thin. You can use a loaf pan like this one to get thicker fudge if you prefer. Or you can double the recipe!
- The flavors come together after the fudge has sat for a couple of hours. Don’t be tempted to add more spice or less almond butter right away.
- This pumpkin spice fudge should be stored in the freezer and doesn’t need to be thawed before eating!
- If you’re taking this pumpkin fudge to a party, ask the host to keep it in their freezer and pull it out just before serving.
My Other Favorite Pumpkin Spice Desserts
- Pumpkin Swirl Black Bean Brownies
- Pumpkin Cookies with Cream Cheese Frosting
- Pumpkin Bread
- Pumpkin Pie Hummus
- Pumpkin Spiced Apple Cider
- Pumpkin Donuts
- Pumpkin Larabar Bites
- Pumpkin Spiced French Toast
Homemade Pumpkin Fudge
This easy homemade pumpkin fudge uses 5 simple ingredients that you probably already have! The recipe is foolproof and has a delicious old fashioned flavor I love, just like peppermint fudge has!
- Prep Time: 2 hours
- Cook Time: 3 mins
- Total Time: 2 hours 3 mins
- Yield: Serves 12 1x
- Category: Dessert
- Method: Freeze
- Cuisine: American
Ingredients
- ½ cup almond butter
- ½ cup pumpkin puree (homemade pumpkin puree or store-bought is fine, but do NOT use pumpkin pie filling)
- ½ cup unrefined coconut oil (the kind that’s solid at room temperature)
- ¼ cup maple syrup
- 1 tsp pumpkin pie spice (here’s how to make your own pumpkin pie spice blend)
Instructions
- Line an 8” x 8” glass pyrex baking dish or a loaf pan with parchment paper and set aside.
- In a small saucepan, combine all the ingredients. Stir over low heat JUST until they are melted.
- Immediately remove from the heat and pour into the mold.
- Place mold in the freezer for 2 hours to solidify.
- Store the pumpkin fudge in the freezer. There’s no need to thaw before serving!
Janelle
I was skeptical for pumpkin fudge, but this was awesome! I halve s the maple syrup and added stevia, and I love that I’m giving my kids a very low sugar treat! Thanks for the recipe!
Tiffany
You’re very welcome Janelle! So glad you liked it!!
Gayle
The recipe says:
coconut cream concentrate (aka coconut butter)
when I click on the link it shows me coconut oil. Is there a difference between coconut cream concentrate (coconut butter) and coconut oil?
Tiffany
Oh goodness, there sure is Gayle and I’m sorry about the confusion! Here’s a link to coconut cream/coconut butter: http://amzn.to/2gxxyTC
Sabrina
These look marvelous! Just wondering if I can sub the white chocolate for cacao butter and add some maple syrup or coconut sugar for sweetness. Would love your thoughts on this. Thanks!
Allison M
I tried this and it didn’t set at all. I didn’t have the good stuff so I used canned coconut cream from Trader Joe’s, but I only used the top part that was thick and not the runny stuff. It’s been in the fridge 24 hours now and it’s still sort of runny, like a pudding. The flavor is good, but I’m disappointed it didn’t turn into fudge for me.
Tiffany
Hi Allison – The canned coconut cream from Trader Joe’s isn’t quite the same as the product I used in this recipe. I believe that product is the thicker portion that solidifies at the top of coconut milk, where in the recipe I’m using coconut cream that’s made from the pulp of the coconut itself. Essentially TJ’s product is high in water where real coconut cream is very low in water. If it’s runny like a pudding, I’d suggest serving it as such! What if you put it in small ramekins, topped with brown sugar and caramelized it? That would be WAY good!
Rebecca
Where do you find dairy free white chips?
Tiffany
Hi Rebecca! You’d have to look for “vegan” white chips specifically, but this homemade recipe looks pretty easy (and good!)
http://chocolatecoveredkatie.com/2012/11/06/how-to-make-your-own-white-chocolate-chips/