4-Ingredient Pumpkin Fudge

My easy pumpkin fudge recipe is super smooth and creamy and uses four wholesome ingredients. It's ready in minutes and packed with cozy pumpkin flavor (with real pumpkin!). Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Chilling time 1

Total Time 5

Servings servings

Calories 142kcal

Author Arman Liew

Ingredients

2 cups cashew butter 480g
5 tablespoons maple syrup 75mL
1/2 cup pumpkin puree 120g
1/2 cup coconut oil 110g

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 the cashew butter with coconut oil. Add the 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, around one hour.
Once firm, slice the fudge into 30 small pieces. Use a sharp knife for clean slices.

Video

Notes

Cashew butter sub: Almond butter, peanut butter, sunflower seed butter, or tahini.
Maple syrup sub: Honey or agave nectar.
Pumpkin: Do not use pumpkin pie filling, as the fudge will not set.
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.

Nutrition