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    Home » Desserts » Chocolate Desserts » Pumpkin Fudge Recipe

    Pumpkin Fudge Recipe

    Sep 27, 2019 · Updated: Feb 2, 2023 by Dee Dine · Affliate links disclosure.

    Jump to Recipe

    This pumpkin fudge is creamy and spicy, is easy to make with 3 healthy whole foods. Encase them in chocolate cups or cut them into pumpkin fudge squares. A delicious healthy treat.
    Three chocolate cups filled with pumpkin fudge and with a pumpkin in the background.

    This creamy pumpkin fudge recipe is a wonderful collection of fresh whole foods and, incredibly, contains no sugar. And the ingredient that is present in the largest amount is pumpkin puree! That doesn't always happen in pumpkin recipes. Having lots of pumpkin in this treat makes it an incredibly healthy fudge. And if you like this fudge, consider my peanut butter fudge and my rocky road fudge.

    Table of Contents
    • Why You'll Love Pumpkin Fudge
    • Ingredients
    • Steps to Make
    • More Fudge Recipes
    • Pumpkin Fudge Recipe

    Why You'll Love Pumpkin Fudge

    It's easy to make: It's really easy when you use canned pumpkin puree (no pumpkin pie puree).

    It's super healthy: Pumpkin is a powerful heart health protector. It is high in potassium, vitamin C and fiber, as well as high in potassium, vitamin C, fiber and antioxidants. Pumpkin - fresh or canned pumpkin puree - is notably high in vitamin A which is necessary in many essential body processes. Specifically, one cup of pumpkin provides more than 200 percent of the daily requirement for vitamin A.

    Ingredients

    1. Coconut butter, the second most prevalent ingredient in the recipe (pumpkin is the first).

    2. Pumpkin pie spices, that are heavy on cinnamon, and cinnamon does a great job of giving our tongue the illusion that it is tasting something sweet.

    Ingredients laid out for pumpkin fudge on a white marble board.

    Steps to Make

    Just blend up all the ingredients. Now feel free to taste-test and add some maple syrup if you want. I tend to not like things too sweet. Then pour in a mold or mini-cupcake cups or even chocolate-liked mini-cupcake cups as I did here.

    Freeze about two hours and after that, it can be refrigerated. That's because coconut butter will keep it hard.
    Bricks of pumpkin fudge on a table with a pumpkin behind them.

    More Fudge Recipes

    Peanut Butter Fudge
    Chocolate Fudge
    Rocky Road Fudge
    Cookie Dough Fudge
    Butternut Squash Fudge
    Easy Fudge Recipe

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    Bricks of pumpkin fudge on a table with a pumpkin behind them.
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    Three chocolate cups filled with pumpkin fudge and with a pumpkin in the background.

    Pumpkin Fudge Recipe

    Created by Dee Dine
    This pumpkin fudge is creamy and spicy, is easy to make with 3 healthy whole foods. Encase them in chocolate cups or cut them into pumpkin fudge squares. A delicious healthy treat.
    5 from 2 votes
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time 10 mins
    Total Time 30 mins
    Course Dessert, Snack
    Cuisine American
    Servings 18
    Calories 53 kcal

    Ingredients
      

    • 1 cup pumpkin purée
    • ½ cup coconut butter (try my coconut butter recipe)
    • ¼ cup cashew butter
    • 2 teaspoon pumpkin spice
    • ¼ cup water
    • 1 teaspoon vanilla
    • pinch of salt

    Chocolate Shell (optional)

    • 1 cup dark chocolate chips
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    Instructions
     

    • Line a mini-cupcake pan with paper liners, or set out a silicon mold.
    • To make homemade coconut butter, follow this recipe for more detail or just blend up 1 cup fresh shredded dry coconut (unsweetened) to create ½ cup of creamy coconut butter.
    • To use store-bought coconut butter, set the jar in a pot of boiling water and stir occasionally so the hard coconut butter turns creamy, about 3 minutes or more.
    • Blend coconut butter, cashew butter, pumpkin puree, spice, water, vanilla and salt until creamy.
    • Taste-test and add in a teaspoon or more of maple syrup if you feel you want it to be sweeter. Since coconut butter is naturally sweet, I didn't need any sweetener.
    • Spoon the fudge into either lined mini cupcake pan or molds. Freeze for 2 hours before removing and setting in refrigerator.
    • Store coconut butter at room temperature for a few days; or long term in the refrigerator.

    To make chocolate cups (optional)

    • If you want to make the chocolate cups stuffed with pumpkin fudge as I did, simple melt the chocolate chips in a microwave for 60 seconds. I use a pyrex measuring cup so I can then pour the melted chocolate.
    • Pour chocolate into mini cupcake papers and use a spoon to draw a layer of chocolate up the sides and make a cup.
    • Add about 1 teaspoon of pumpkin butter into each cup. I didn't even wait for the chocolate to harden but you can if you want. Then pour on a chocolate coating. Freeze for 1-2 hours; refrigerate after that.

    Nutrition

    Calories: 53kcalCarbohydrates: 3gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 3mgPotassium: 47mgFiber: 1gSugar: 1gVitamin A: 2118IUVitamin C: 1mgCalcium: 8mgIron: 1mg
    Keyword pumpkin fudge
    Tried this recipe?Let us know how it was!

    More Healthy Chocolate Desserts

    • Easy Marzipan Recipe (almond paste)
    • How to Make Coconut Butter
    • Homemade Fudge Bars
    • Chocolate Rice Cakes

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    About Dee

    Chocolate and ginger enthusiast. Dog and bird lover. I'm probably chopping chocolate in my Washington DC kitchen right now. More about Dee and Green Smoothie Gourmet »

    Reader Interactions

    Comments

    1. Chocoviv

      September 30, 2019 at 1:37 pm

      5 stars
      So many delicious ideas...i would love to try them all.!

      Reply
      • Dee Dine

        October 04, 2019 at 12:16 pm

        Thank you so much!

        Reply

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    Dee Dine of Green Smoothie Gourmet

    I'm Dee, sharing delicious, science-centric recipes using nourishing plant-based foods laser-focused on nutritional impact. No matter your tastes, I hope you'll find a recipe to love. About Dee →

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