4-Ingredient Pumpkin Fudge

My easy pumpkin fudge recipe is super smooth and creamy and uses wholesome ingredients. It only needs 4 ingredients and 5 minutes.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 2

Total Time 7

Servings servings

Calories 142kcal

Author Arman Liew

Ingredients

2 cups cashew butter or any nut/seed butter
5 tablespoons maple syrup or agave/honey
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.

Video

Notes

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