Pumpkin Fudge Recipe


4.88 from 25 votes
Jump to RecipeRate

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, keto, low carb and dairy free! 

We love our no-bake pumpkin recipes around here. Some of our favorites include pumpkin no bake cookies, pumpkin pie energy bites and this smooth and creamy keto pumpkin fudge. 

keto pumpkin fudge recipe

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 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!

healthy paleo vegan pumpkin pie fudge

Pumpkin Fudge Ingredients

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 keto maple syrup as the main characters. Not only that, it really only needs just four ingredients combined! 

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. 

keto pumpkin fudge recipe

How to make pumpkin fudge from scratch

Step 1- Line an 8 x 8-inch pan with parchment paper.

Step 2- In a microwave-safe bowl or stovetop, heat up your coconut oil and cashew butter and heat until warm. Whisk together until combined.

Step 3- Add in your keto syrup and pumpkin puree and whisk very well, until fully incorporated.

Step 4- Transfer your fudge batter into the lined pan. Place in the freezer or refrigerator to firm up.

Step 5- Once the fudge is ready, cut into pieces.

Healthy 4 Ingredient Pumpkin Fudge

Ingredient substitutions

You can easily sub out many of the ingredients for similar options, and produce similar results.

Cashew butter- You can substitute the cashew butter for almond butter, peanut butter (no longer paleo), sunflower seed butter or tahini. Be wary that if you use peanut butter, it will have a very obvious peanut flavor. 

Keto maple syrup- Keto maple syrup is the only keto-approved sweetener than works. If you don’t follow a strict ketogenic diet, you can use pure maple syrup or agave nectar

Coconut Oil– I’ve tried this recipe with grass-fed butter and while it did work, it was quite oily and didn’t hold together as well. 

How to store pumpkin fudge

Pumpkin fudge needs to be stored in the refrigerator, as it is a very fragile dessert. Place the fudge on a plate and ensure it is covered. 

Refrigerated fudge will keep fresh for up to 2 weeks.

The pumpkin fudge is freezer friendly, and can also be stored in the freezer. Ensure the fudge is wrapped in parchment paper and place in a ziplock bag. Frozen fudge will keep well for up to 6 months. 

Easy pumpkin fudge recipe

More healthy no bake dessert recipes you’ll love

Pumpkin Fudge keto and vegan

Pumpkin Fudge Recipe

4.88 from 25 votes
This smooth, creamy and melt-in-your-mouth pumpkin fudge is a healthy snack or dessert using just four ingredients! It's paleo, vegan, keto, low carb and gluten free!
Servings: 12 pieces
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes



  • 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.


Pumpkin Fudge needs to be stored in the fridge, in a sealed container or covered in plastic.
Fudge is also freezer friendly and keeps well in the freezer. It will remain fresh for up to 6 months. 


Serving: 1PieceCalories: 75kcalCarbohydrates: 5gProtein: 1gFat: 5gPotassium: 2mgFiber: 2gVitamin A: 100IUVitamin C: 1.7mgCalcium: 20mgIron: 0.4mgNET CARBS: 3g
Course: Dessert
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!
homemade pumpkin spice fudge

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

Never Miss a Recipe!
Subscribe to get my recipes directly to your inbox

You May Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Wow pumpkin in August?! You are early this year! The PSL isn’t dropping for a few more days! I’m not hating though, I made pumpkin spice waffles for breakfast once this week 🙂

    1. Haha, part of the job- Although the PSL has dropped at some places at the end of July- Super early but I like it! 🙂

  2. Baby barf, for anyone wondering. The pumpkin puree I bought; not this fudge (which looks perfectly orange in ALL the pictures, so I don’t know what you were talking about 😛 ). And I haven’t cracked into any -cans- yet, but I’m rocking those tetra packs 😆

  3. Pumpkin recipes in August (and even in September)? No way, Arman! It’s still the right time for melons and some stone fruit. On the other hand, this pumpkin fudge looks so fantastic and luscious. I would have never thought of using cashew butter as the base, but I clearly see this works. So I will (eventually) forgive you for having posted this recipe in August. Well, I will forgive you sooner if you ship me a container of this delicious fudge:)

  4. I am so PUMP(K)IN’ for PUMPKIN. Okay, enough with the bad puns, Cass 😉

    But seriously, I am in NEED of kabocha nowadays! Sweet potatoes are great, but it’s not quite the same as a creamy, delicious and versatile Japanese pumpkin!

  5. The pumpkin has officially arrived! Amanda has been hinting at pumpkin for a while now, so I was convinced she would be the first one to post a pumpkin recipe, but you jumped in ahead with this pumpkin fudge (which, by the way, looks delicious! I haven’t even bought any pumpkin as I’m still getting sunlight beaming through the windows every day?. As soon as I do buy a can of the stuff, I will be making this recipe?…

  6. Wait…jackets out of hibernation? Say it isn’t so! I can’t go there mentally yet! But I can most definitely go to a happy place that involves laying on a bed of this pumpkin fudge. I’m imagining something akin to Willy Wonka’s factory…just with this pumpkin fudge everywhere. We need to invent that place soon, mate. Mmmkay? 🙂

  7. Pumpkin! Pumpkin! Pumpkin! Count me in as one of those obsessives and someone very excited about the impending season. 😀

  8. Oh so fudgy! Summer is still lingering here and I looooooove it. Bring on more days of 90 degree weather and humidity 😛

  9. It seems like nut butter is the KEY to creamy delicious fudge…. I think you got it just perfectly with this Arman. 🙂