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.

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!

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.

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.

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.

More healthy no bake dessert recipes you’ll love

Pumpkin Fudge Recipe

5 from 24 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

Cook: 30

Total: 35

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Ingredients

▢ 2 cups cashew butter See post for substitutions
▢ 5 tablespoon maple syrup See post for substitutions
▢ 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.

Notes

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.

Nutrition

Serving: 1PieceCalories: 75kcalCarbohydrates: 5gProtein: 1gFat: 5gPotassium: 2mgFiber: 2gVitamin A: 100IUVitamin C: 1.7mgCalcium: 20mgIron: 0.4mgNET CARBS: 3g

Course: Dessert

Cuisine: American

Author: Arman

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