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    Home / Recipes / Healthy Candy (DIY, vegan)

    Pumpkin Fudge (4 ingredients)

    Sep 27, 2019 · Updated: Oct 24, 2024 by Dee Dine · Affliate links disclosure.

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    Three chocolate cups filled with pumpkin fudge and with a pumpkin in the background.

    This pumpkin fudge is creamy and spicy, is easy to make with 4 healthy ingredients including pumpkin puree. This soft fudge has cozy spices, and melts in your mouth. Serve this homemade pumpkin fudge as cups, fudge squares, or coated in melted chocolate. 

    pumpkin fudge in a chocolate cup, leaning on another


    This creamy pumpkin fudge recipe is easy to make using a blender and has all the wonderful pumpkin flavors of fall. It has a metl-in-your-mouth texture and is addictive. The perfect special occasion or holiday candy recipe.

    I love making fudge using 4 healthier homemade ingredients. It's easy to make so many different flavors, including my chocolate peanut butter fudge, my rocky road fudge, and even my butternut squash fudge. These recipes are especially useful for families who are watching what their kids eat. Similar to my 2-ingredient chocolate fudge, this fudge uses only a few healthy ingredients.

    And you don't need a hot pot or a candy thermometer, just a blender and a few ingredients. And pumpkin puree of course. If you are into pumpkin, you might want to check out my other trending pumpkin recipes, including pumpkin oatmeal chocolate chip cookies, baked pumpkin donuts with glaze and even a refreshing pumpkin smoothie.

    Jump to:
    • Why You'll Love This
    • Ingredients
    • Substitutions
    • Variations
    • Step by Step Instructions
    • Storage
    • Recipe Tips
    • FAQS
    • More Fudge Recipes
    • 📖 Recipe

    Why You'll Love This

    It's easy to make: It's really easy when you use canned pumpkin puree (don't use pumpkin pie filling). It's pretty fool-proof - you'll only need to watch the end blend to be sure the liquids are adjusted. All you need is your blender - no cooking, no candy thermometer, and not even condensed milk.

    It's super healthy: Pumpkin is the main ingredient in this fudge, and it is full of nutrients. It is a powerful heart health protector, 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

    ingredients to make pumpkin fudge.

    Pumpkin puree. Use canned, organic pure pumpkin. And don't use pumpkin pie puree which has added ingredients.

    Coconut butter. It's easy to make, just blend a bag of fresh unsweetened shredded coconut. See my recipe steps below or for a complete tutorial visit my how to make coconut butter post. But you can buy it ready-made. Nutiva is my favorite brand found in some stores. Or this one online.

    Maple syrup. To add a sweeter flavor and some moisture. Any liquid sweetener such as date syrup, agave or honey also works.

    Nut butter. This adds a creamy texture and protein, as well as flavor. I used cashew butter which has only a mild nutty flavor.

    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. To carry on with the pumpkin pie spice profile, either use a bottled pumpkin pie spice or use ½ teaspoon cinnamon plus pinch of nutmeg.

    Flavorings. Vanilla, salt.

    See the recipe card at the bottom for full information on ingredients and quantities.

    Substitutions

    Pumpkin puree. You should use canned puree for this recipe, not pumpkin pie filling which has added moisture and sugars. You can however use sweet potato puree or butternut squash puree if need for a similar flavor fudge.

    Coconut butter. I think you could melt ½ cup of white chocolate chips instead, but it really will change the recipe and I haven't tried it so depending on your white chocolate brand, you may have to add the amount of nut butter.

    Nut butter. Any nut butter flavor works. I suggest a neutral flavor such as cashew butter or almond butter. Peanut butter will make your pumpkin fudge taste evidently like peanuts.

    Vanilla extract. You can also use pumpkin spice extract if you can get your hands on it to increase the pumpkin flavor.

    I do not use marshmallow cream in this recipe. This recipe is focused on using coconut butter as the base cream. If marshmallows are on your mind, try my rocky road fudge recipe.

    little squares of pumpkin fudge with one bitten in front.

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    Variations

    Mix ins. You can mix in or sprinkle on top nuts such as crushed pecans or crushed walnuts, raisins, butterscotch chips, dried cranberries.

    Make fudge squares. Pour and freeze fudge in a parchment-lined loaf pan, freeze 30 minutes, and cut into squares.

    Make chocolate-covered cups. Freeze the fudge in mini cups and dip in melted chocolate.

    Step by Step Instructions

    For more detail, visit the complete recipe at the bottom of this post, but here are general steps.

    Preparations: Prepare a mini cupcake pan with papers, or a mold or line a loaf pan with parchment paper, wax paper or foil. Make coconut butter: Blend 2 cups of shredded dry coconut to create 1 cup of coconut butter. Or use a jar of store-bought coconut butter.

    steps to make plain coconut butter

    Step 3: Blend coconut butter, nut butter, pumpkin puree, spice, water, vanilla and salt until creamy.

    pumpkin fudge ingredients blended in a bowl.

    Step 4: Spoon the fudge into either lined mini cupcake pan, a mold or pour into a loaf pan so that later you can cut little squares. Chill the fudge in the refrigerator for 15-30 minutes.

    cups of pumpkin fudge in a mini muffin pan.

    Step 5: To make chocolate cups, melt chocolate in the microwave at 1 minute, coat mini paper cupcake papers, spoon a teaspoon of fudge into the cup, cover with more chocolate and chill for 10 minutes in the refrigerator.

    chocolate covered pumpkin fudge cups in a pan with a small pumpkin next to it.

    Storage

    Whether encased in chocolate or not, this fudge fares well at room temperature for about three days in a sealed container, then should be refrigerated. It can last two weeks refrigerate or three months frozen.

    Freeze. To freeze, I would cut it into squares first, or remove the cups from the pan and pack either form individually in a sealed container.

    cups of pumpkin fudge coated in chocolate in a tower.

    Recipe Tips

    Coconut butter. It's easy to blend shredded coconut into coconut butter, but here are a few tips for success.

    • 1. Be sure the shredded coconut you buy is fresh and a good brand such as Let's Go Organic.
    • 2. Use a blender that has a strong small space - such as the Blendtec's Wildjar or another small blender jar.
    • 3. If your blended coconut butter seems grainy, add a few teaspoons of hot coconut oil. Heat the coconut oil by setting the jar in a pot of boiling water and stirring until it melts, just a few minutes.

    My how to make coconut butter post has more detail and also provides directions to make chocolate coconut butter.

    Sweet enough? After mixing the mixture, taste-test to see if it is sweet enough. Add an additional 1-3 tablespoons of maple syrup if you prefer it sweeter. As is, the flavor leans on coconut butter, which is naturally sweet, and cinnamon, which amplifies any sweet flavor.

    Store-bought coconut butter. If you do buy jarred coconut butter, the texture will probably be rock solid, and you need it to be creamy. To get there, set the jar in boiling water and keep stirring until the coconut butter is melted. It might take 10 minutes. You cannot microwave it or set it by itself in a pot because it will burn.

    FAQS

    Why won't my fudge set?

    Usually, homemade fudge won't set because of too much moisture, but this pumpkin fudge recipe made with coconut butter is likely to have the opposite problem, it might become too hard. The remedy is to keep the refrigerated, not frozen, and make sure you put the full nut butter and maple syrup amount into the recipe.

    How to package fudge for gifts?

    To package homemade fudge for gifts, use cellophane gift bags, tied with ribbon and a tag. Or use candy boxes, and nestle squares or cups of fudge in paper mini cupcake papers. For more ideas, visit my Homemade Chocolates in a Box post.

    Can you add nuts to pumpkin fudge?

    You certainly can! Mix in or sprinkle on top crushed pecan or walnuts before chilling to set.

    What can I do with leftover coconut butter?

    Left over coconut butter stores well at room temperature in a sealed container or jar. Use it as a healthy spread on toast, add to soups, hot drinks, use a layer in energy bars.

    More Fudge Recipes

    • blocks of peanut butter fudge
      Chocolate Peanut Butter Fudge (3 Ingredients, Microwave)
    • chocolate fudge cups
      2 Ingredient Chocolate Fudge
    • Rocky Road Fudge
      Rocky Road Fudge
    • cookie fudge squares in a stack on marble
      Cookie Dough Fudge & Dessert Dip

    If you tried this recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

    📖 Recipe

    pumpkin fudge in a chocolate cup, leaning on another.

    Pumpkin Fudge (4 ingredients)

    Created by Dee Dine
    This pumpkin fudge is creamy and spicy, is easy to make with 4 healthy ingredients including pumpkin puree. This soft fudge has cozy spices, and melts in your mouth. Serve this homemade pumpkin fudge as cups, fudge squares, or coated in melted chocolate. 
    5 from 3 votes
    Print Recipe Pin Recipe SaveSaved! Rate Recipe
    Prep Time 5 minutes mins
    Cook Time 30 minutes mins
    Total Time 35 minutes mins
    Course Dessert, Snack
    Cuisine American
    Servings 16
    Calories 150 kcal

    Equipment

    • Blendtec blender with small wildside jar

    Ingredients
      

    • 1 cup coconut butter (try my coconut butter recipe)
    • ¾ cup pumpkin purée
    • 2 tablespoon maple syrup
    • ¼ cup nut butter
    • ½ teaspoon pumpkin pie spice or ½ teaspoon cinnamon, pinch of nutmeg
    • 1 teaspoon vanilla extract or pumpkin extract
    • pinch salt

    Chocolate Shell (optional)

    • 1 cup chocolate chips
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    Instructions
     

    Prep

    • Line a mini-cupcake pan with paper liners, set out a silicon mold or line a loaf pan with parchment paper or wax paper or even foil.
    • To make homemade coconut butter, follow this recipe for more detail or just blend up 2 cups fresh shredded dry coconut (unsweetened) to create 1 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 2 minutes or more.

    Make fudge

    • Add the rest of the ingredients to the blended coconut butter in the blender jar.
      1 cup coconut butter, ¾ cup pumpkin purée, ¼ cup nut butter, ½ teaspoon pumpkin pie spice, 1 teaspoon vanilla extract or pumpkin extract, pinch salt, 2 tablespoon maple syrup
    • Taste-test now. Very important because you might need it sweeter. If so add a teaspoon or more of maple syrup.
    • Make cups. Spoon the fudge into either lined mini cupcake pan or molds. Refrigerate for 30 minutes. Then enjoy plain, or coat in chocolate.
    • Make squares. Pour fudge into a parchment-lined loaf pan. Refrigerate for 15-30 minutes or just long enough to cut into 1-inch or 2-inch squares. Or freeze for a quick set but not for longer than 15 minutes as coconut butter can harden hard.

    To make chocolate cups (optional)

    • If you want to make the chocolate cups filled 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.
      1 cup chocolate chips
    • 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 unset (soft) pumpkin fudge into each cup. I didn't even wait for the chocolate shell to harden but you can if you want. Then pour on a chocolate coating top. Refrigerate for 10 minutes to set chocolate.

    Storage

    • Whether encased in chocolate or not, this fudge fares well at room temperature for about three days, then should be refrigerated. It can last two weeks refrigerated or three months frozen.

    Video

    Notes

    Sweet enough? After mixing the mixture, taste-test to see if it is sweet enough. Add 1-3 tablespoons of maple syrup if you prefer it sweeter. As is, the flavor leans on coconut butter, which is naturally sweet, and cinnamon, which amplifies any sweet flavor.
    Store-bought coconut butter. If you do buy it, the texture will probably be rock solid, and you need it to be creamy. To get there, set the jar in boiling water and keep stirring until the coconut butter is melted. It might take 10 minutes. You cannot microwave it or set it by itself in a pot because it will burn.
    Store left-over homemade coconut butter at room temperature in a jar for a few days; or long term in the refrigerator. Use spoonfuls to spread on toast or add to coffee.

    Nutrition

    Calories: 150kcalCarbohydrates: 12gProtein: 2gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 4mgPotassium: 59mgFiber: 3gSugar: 8gVitamin A: 1788IUVitamin C: 1mgCalcium: 37mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Healthy Candy (DIY, vegan)

    • date bites.
      Chocolate Date Bites
    • gingerbread fudge.
      Chocolate Gingerbread Fudge (no stove)
    • christmas crack with pretzels.
      Chocolate Crack with Pretzels (chocolate pretzel bark)
    • pumpkin peanut butter cup.
      Pumpkin Peanut Butter Cups

    Comments

    1. Chocoviv says

      September 30, 2019 at 1:37 pm

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

      Reply
      • Dee Dine says

        October 04, 2019 at 12:16 pm

        Thank you so much!

        Reply
    5 from 3 votes (1 rating without comment)

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    Recipe Rating




    Three chocolate cups filled with pumpkin fudge and with a pumpkin in the background.
    dee dine

    My name is Dee Dine and I’m a two-time cookbook author and certified nutritionist. Here you’ll find clean healthy recipes made with few ingredients, dairy free, & gluten free. About Dee →

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