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.
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.