This pumpkin pie fudge tastes just like the creamy center of a pumpkin pie and is the perfect way to indulge in a pumpkin treat this fall without all the added sugar.
Admittedly, I’m not the biggest fan of pumpkin pie. I know, roll your eyes, call me crazy, I’m used to it. I love pumpkin and I love pie, I just don’t totally love them together. To me, pie should be reserved for any and all fruit fillings, nothing creamy.
I don’t care if it’s pumpkin, coconut cream, peanut butter, pecan (although I will do a pecan chocolate tart) or god forbid anything with a puffy meringue topping (gross), if it’s not fruit, don’t put it in my pie.
So what’s a girl to do this time of year to get her fill of pumpkin treats? Make pumpkin fudge!
Fudge is awesome in so many ways, but the facts that it requires absolutely no baking and you can feel satisfied and happy with one tiny little square are what sell me on it every time.
Ingredients to make pumpkin pie fudge
These fall fudge squares are actually a healthier bite than you might assume for something that’s typically full of sugar. The use of real pumpkin, coconut butter and oil to set it and just a touch of natural sweetness from maple sugar makes this a treat you won’t feel bad about indulging in.
- Pumpkin puree
- Coconut butter
- Maple syrup
- Creamy nut butter — cashew or almond butter are the best choices
- Coconut oil
How to make pumpkin fudge
Combine all the ingredients in a sauce pot over medium-low heat. Stir until well combined and everything has melted together.
Remove from the heat and pour the mixture into a small (4″x4″ or 5″x5″) greased baking dish. Smooth the fudge into the corners with an offset spatula.
Place in the refrigerator to chill and set for at least one hour. Cut into squares and enjoy! Keep the pumpkin fudge stored in the refrigerator.
Without any chocolate in this pumpkin pie fudge the process becomes even easier than usual. No need to temper, everything just gets thrown in a sauce pot, melted and mixed and then sets in the freezer for an hour.
Thanks to coconut butter, you still get that creamy, buttery fudge-like consistency and taste but without all the sugar — kind of like in these chocolate coconut pumpkin bars.
Each pumpkin fudge bite is so good it almost made me want to be that crazy lady passing out individually wrapped homemade treats of it on Halloween instead of the commercial sugar-laden chemical candy bars we give kids buckets of.
But, I refrained knowing that 99.9% of parents would’ve thrown it out thinking I was somehow poisoning their child and just about the same percentage of kids would’ve pushed it aside for a peanut butter cup instead.
It’s cool though, more pumpkin fudge for me.
More bite-sized pumpkin treats to try
Another no-bake option for pumpkin lovers are these pumpkin spice bites. Studded with chocolate chips, they’re like dessert and an energy bite combined in one.
Pumpkin cookie dough bites are also a fun dessert this time of year that require no baking. Kids will love these!
Pumpkin popovers will require some baking but they’re a delicious addition to a fall or holiday dinner.
Pumpkin Pie Fudge
- 1/2 cup pumpkin puree
- 1/3 cup coconut butter
- 2 tablespoons maple syrup
- 1 tablespoon creamy cashew butter, or almond butter
- 1/2 tablespoon coconut oil
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/3 teaspoon cloves
- pinch salt
- Combine all the ingredients in a small sauce pot over medium-low heat.
- Stir together until everything is melted and mixed well.
- Grease a small square baking dish (4×4 or 5×5) with cooking spray.
- Transfer the mixture into the baking dish, spread into the corners and smooth the top evenly.
- Place in the freezer for one hour to set.
- Remove from the freezer, cut into small squares and carefully remove from the baking dish. Keep refrigerated.
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.