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.
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.
Why You'll Love This
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
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 shredded coconut. See my recipe on how to make coconut butter.
Nut butter. This adds a creamy texture and protein, as well as 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.
Flavorings. Vanilla, salt.
Steps to Make
Step 1: Prepare a mini cupcake pan with papers, or a mold.
Step 2: Make coconut butter. Blend 1 cup of shredded dry coconut to create ½ cup of coconut butter. Or buy it.
Step 3: Blend coconut butter, cashew butter, pumpkin puree, spice, water, vanilla and salt until creamy.
Step 4: Spoon the fudge into either lined mini cupcake pan or molds. Freeze for 1 hour before removing and setting in refrigerator.
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.
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.
Recipe Tips
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.
More Fudge Recipes
Peanut Butter Fudge
Chocolate Fudge
Rocky Road Fudge
Cookie Dough Fudge
Butternut Squash Fudge
Easy Fudge Recipe
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📖 Recipe
Pumpkin Fudge Recipe
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
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.1 cup pumpkin purée, ½ cup coconut butter, ¼ cup cashew butter, 2 teaspoon pumpkin spice, ¼ cup water, 1 teaspoon vanilla, pinch of salt
- 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 1 hour 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.1 cup dark 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 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.
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.
Chocoviv
So many delicious ideas...i would love to try them all.!
Dee Dine
Thank you so much!