This smooth, creamy and melt-in-your-mouth pumpkin fudge is a healthy snack or dessert using just four ingredients! A simple, no cook recipe which is naturally gluten free, vegan, paleo, refined sugar free and dairy free!
If I wasn’t naturally tanned, you’d be seeing a hue of orange on me right now.
Oompah Lumpa, represent.
Pumpkin season has officially started here, and I’m just a little bit excited.
Don’t get me wrong- Blueberries, raspberries, strawberries, blackberries and Halle Berry’s are all nice and everything. However, as the heat starts to decrease and the jackets start to come out of hibernation, so do those glorious cans of beta carotene.
To get into all things Fall and cozy, I’ll be teaming up with my
cutlery better half, Amanda, and both of us sharing a week of pumpkin recipes together! Between the two of us, you’ll have a solid variety of pumpkin recipes to suit ALL taste buds out there. At the end of next week, we’ll be highlighting it all AND sharing our favorite pumpkin recipes from previous seasons so you’ll make pumpkin a year-round affair.
We’re not just focusing on pumpkin- There will be some other fun weeks on the agenda, so let’s get
For my first pumpkin offering, I needed it to be edible apology.
What is’ edible apology’?
Well….today’s recipe is.
This time last year, I shared a 3 Ingredient pumpkin fudge recipe…although fudge it most definitely was NOT. The key ingredients to a smooth and creamy fudge are a fat source (typically butter), a sugar (typically…sugar) and usually some form of thickened goodness (usually condensed milk). the original recipe contained none of that, bar some granulated sweetener of choice. While the taste and texture was fudge-like, the overall characteristics were simply not there.
I owed it to you. I owed you a TRUE pumpkin fudge with one big caveat- This pumpkin fudge still needed to be healthy, without sacrificing on taste. It needed to be smooth, creamy and simple too.
I owed you a TRUE pumpkin fudge with one big caveat- This pumpkin fudge still needed to be healthy, without sacrificing on taste. It needed to be smooth, creamy and simple too. I adapted my 3 Ingredient Maple Almond Fudge recipe, gave it a dose of beta carotene and voila- You guys get today’s REAL fudge.
This healthy 4 Ingredient pumpkin fudge is a quick, easy, no-cook recipe, which literally takes minutes to whip up! It’s smooth, creamy and if you let it thaw slightly, melts in your mouth! Traditional fudge usually contains condensed milk, sugar, butter and even heavy cream; ingredients today’s offering contains NONE of! Instead of those typical ingredients, my version uses drippy cashew butter and pure maple syrup as the main characters. Not only that, it really only needs just four ingredients combined! Because of the ingredients used, it is naturally gluten free, vegan, paleo, refined sugar free and dairy free- Hopefully, no one misses out!
HACK! No pumpkin puree is created equal. I repeat- NO PUMPKIN PUREE IS CREATED EQUAL. In fact, when I was talking to Amanda, she had purchased one brand which had the consistency of….you can ask her.
For this particular fudge (and all my pumpkin recipes, rather), I’d either use this canned pumpkin puree or homemade. The latter is easy to control, and you can puree it to the perfect consistency.
Make this healthy 4 Ingredient pumpkin fudge and let’s welcome Fall…officially.
Bye bye, Halle Berry.
- 2 cups smooth/drippy cashew butter (can sub for any nut butter OR nut free alternative, like sunflower seed or soy nut butter)
- 1/4 cup + 1 T pure maple syrup
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup coconut oil
- Pumpkin pie spice (optional)
- 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.
More delicious PUMPKIN recipes? Gotcha covered!
Have you popped open the cans of pumpkin yet?
Is summer still lingering where you are right now?