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!
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!
Pumpkin Fudge Ingredients
Traditional fudge usually contains condensed milk, sugar, butter and even heavy cream; ingredients today’s offering contains NONE of!
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.
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.
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.
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.
More healthy no bake dessert recipes you’ll love
- No Bake Brownie Cookies
- Cookie Dough No Bake Bars
- Pumpkin Spice Latte Bites
- 2 Ingredient Chocolate Fudge
Pumpkin Fudge Recipe
- 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.
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