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My easy pumpkin fudge recipe is super smooth and creamy and uses wholesome ingredients. It only needs 4 ingredients and 5 minutes.
Love pumpkin desserts? Try my healthy pumpkin pie, pumpkin blondies, and pumpkin cookie dough next.
No bake desserts are a big deal in my house, as they should be. I mean, to be able to whip up a decadent dessert without spending hours in the kitchen, how cool is that? Honestly, it almost feels like cheating. Come Fall, it’s all about the seasonal stuff, and my pumpkin fudge takes center stage.
Table of Contents
Why I love this recipe
- 4 ingredients. Plus some optional spices are all you need to make this easy fudge recipe.
- Healthy. No granulated sugar and no sweetened condensed milk are needed, yet you still get irresistibly decadent fudge.
- A chocolate-free fudge recipe. Look, not everyone loves chocolate as much as I do, and while this breaks my heart, I get it. Unlike most pumpkin fudge recipes, this one has no white chocolate.
- Dairy-free. Like my maple fudge, this recipe is made without any evaporated milk, so it’s totally vegan-friendly.
Ingredients needed
- Cashew butter. I prefer cashew butter over other nut butters because it’s relatively mild in flavor, so the pumpkin really stands out. That said, if you’d rather use almond butter or tahini for a nut-free version, you certainly can.
- Maple syrup. Sweetens the bars and adds a complimentary caramelized flavor. I’ve also used agave, and it works great.
- Pumpkin puree. Look for pumpkin puree instead of pumpkin pie filling, which will have sugar and spices already added. I like to use my homemade pumpkin puree.
- Coconut oil. Helps to hold the fudge together at room temperature. I also tried using butter, and while it did work, the fudge was quite oily and didn’t hold together well.
- Pumpkin pie spice. Optional, but definitely a good idea if you want to impart even more pumpkin flavor. When I’m out of pumpkin pie spice, I’ll use cinnamon and nutmeg.
How to make pumpkin fudge
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep work. Line an 8×8-inch baking dish or baking pan with aluminum foil or parchment paper and set aside.
Step 2- Make the batter. In a microwave-safe bowl or on the stovetop, melt the cashew butter with coconut oil. Add maple syrup, pumpkin puree, and pumpkin pie spice, stirring to combine.
Step 3- Transfer and chill. Pour the fudge mixture into the prepared pan and refrigerate until firm.
Arman’s recipe tips
- Leave some parchment paper sticking out. When you line the baking dish with parchment, leave enough sticking out that you can use it to help pop out the fudge once it’s set. That way, you won’t have to risk making a sticky mess. Ask me how I know…
- Add mix-ins. While I like usually like my fudge to be smooth and creamy, sometimes I’ll stir in some roasted pecans, pumpkin seeds, or white chocolate chips for a little texture.
- Cut the fudge when it’s fully set. My #1 tip for fudge is to make sure it’s totally firm before trying to slice it. And make sure to use a sharp knife!
- Bump up the pumpkin. When I’m really feeling the holiday season (especially Thanksgiving), I like to add a few teaspoons of pumpkin spice to the batter.
- Add vanilla extract. I thought this fudge was flavorful enough as is, but you could add 1 teaspoon vanilla extract to really amp up the flavor.
Storage instructions
To store: Store leftover fudge in an airtight container in the fridge for up to 3 weeks.
To freeze: Freeze leftover fudge in a freezer-safe container for up to 6 months. I like to separate the layers of fudge with parchment paper so they don’t stick. Let the frozen fudge thaw overnight in the fridge before enjoying.
Frequently asked questions
Yes! I’ve tested this recipe with pureed butternut squash and it’s worked just as well.
More no-bake desserts to try
4-Ingredient Pumpkin Fudge
Video
Ingredients
- 2 cups cashew butter or any nut/seed butter
- 5 tablespoons maple syrup or agave/honey
- 1/2 cup pumpkin puree
- 1/2 cup coconut oil
- 1 tablespoon Pumpkin pie spice optional
Instructions
- 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.
Cashew butter I never tried. Is it possible to use almomd butter instead?
I laughed when I read “HEALTHY 4 ingredient pumpkin fudge” and wondered how fudge could be healthy. LOL. However, I just made this from fresh pumpkin I had and it is AWESOME!
Aw yay! Cheers!
Hey- whats the nutritional info for this recipe please. The link isn’t working. Thanks.
Feel free to calculate it using an online calculator 🙂
Interesting concoction! I can’t have cashews so I used peanut butter. It is much more peanutty than pumpkiny and darker in color, but it is still pretty tasty. Thanks for this!
You are so welcome, Denise 🙂
I did this same thing by using peanut butter instead and although it was more like peanut butter fudge instead of pumpkin, it was REALLY good!!! 🙂