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!
Servings 30 servings
Calories 142kcal
Ingredients
- 2 cups cashew butter
- 5 tablespoons maple syrup
- 1/2 cup pumpkin puree
- 1/2 cup coconut oil
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.
- Leftovers: Keep in the fridge for up to 3 weeks or the freezer for up to 6 months.
Nutrition
Serving: 1serving | Calories: 142kcal | Carbohydrates: 7g | Protein: 3g | Fat: 12g | Sodium: 3mg | Potassium: 110mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 636IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 1mg | NET CARBS: 7g