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.

Paleo pumpkin pie fudge
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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.

Unless you’re making adorable bite sized pumpkin pie bites and blending together a pumpkin pie banana smoothie. Those, I do indeed like.

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 – here’s a recipe for coconut oil fudge if you’re looking for a chocolate-based option.
  • Spices

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.

Paleo pumpkin fudge

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.

Pumpkin Pie Fudge

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.

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5 from 86 votes

Pumpkin Pie Fudge

Servings: 16 servings
Prep: 10 minutes
Cook: 1 hour
Pumpkin fudge with maple syrup in the background.
This pumpkin pie fudge recipe tastes just like the smooth and creamy center of pumpkin pie and is the perfect way to indulge in a simple, no-bake pumpkin treat this fall.


  • 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.


Serving: 1SERVINGCalories: 39kcalCarbohydrates: 3gProtein: 0.5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 2mgPotassium: 28mgFiber: 1gSugar: 2gVitamin A: 1192IUVitamin C: 0.4mgCalcium: 7mgIron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Founder and Writer at Running to the Kitchen | About

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.

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Recipe Rating


  1. Wow! Great recipe! Nice way to bring pumpkin into the season outside of the usual stuff. I cracked up when you said “no puffy meringue topping” for you – Ha! That’s one of my favorite things!

  2. I love how easy this fudge is to make and it looks delicious! Such a great idea for those strange birds that don’t like creamy pies. ;-)

  3. Oh wow – this pumpkin pie fudge looks amazing – love the pumpkin and cashew butter combo and that this is paleo!

  4. This is perfection to me because I only like the filling of pie anyways! I always leave the crust ;) Definitely making this to share on turkey day!

  5. This fudge looks awesome! I’m a huge fudge lover but never think to make except at Christmastime. If you passed me one of these bad boys I would definitely eat it…but I might eat the peanut butter cup too :)

  6. Nice. The best diet I ever tried is Paleo. Lost weight, and feel much better and healthier.
    The meals are also much better and tastier than other diets. It not about the looks, it’s about health. I use the paleo grubs cookbook.