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
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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.

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
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.

Ingredients 

  • 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

Instructions 

  • 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

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
TRIED THIS RECIPE?COMMENT + RATE BELOW!
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.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




19 Comments

  1. 5 stars
    I just made your Paleo Pumpkin Pie Fudge, and it’s so rich and decadent. The use of real pumpkin and natural sweeteners like maple syrup made me feel good about indulging. It was also incredibly quick and easy to make, which is a huge plus. Thank you for sharing such a delightful and guilt-free treat!

  2. 5 stars
    I recently made this pumpkin pie fudge, and it turned out fantastic! It was super creamy, easy to make, and my kids loved it. You should definitely give this recipe a try!

  3. 5 stars
    I’m not a big fan of pumpkins but I love pies! However, these pumpkin fudge made me fall in love with pumpkins! And it’s great that I didn’t have to worry about the sugar in it. Will let my son bring some of these to school for his snacks! Thanks!

  4. 5 stars
    I’m a pumpkin spice fanatic, and this fudge satisfied all my cravings. It’s creamy, rich, and has that perfect pumpkin kick. Thanks for the awesome recipe!

  5. 5 stars
    This was like a perfect combo of two of my favorite things… fudge and pumpkin pie! I made these and took them to work and everyone was asking for the recipe.

  6. Good recipe Gina, but for people who need to avoid sugar (like most of my members) we could do better than maple syrup which is still full of sugar.

    I recommend natural sweeteners like Monk Fruit (zero calories) or a product called, interestingly enough, “Just Like Sugar” (again zero calories) which tastes like sugar but is made of inulin. So it’s also loaded with fiber, an added bonus!

    Vicki

  7. Sounds like a wonderful recipe. Really want to try. What is the difference between coconut butter and coconut oil? My coconut oil is solid at room temp and so seems like a butter. Do you mean coco butter?

  8. This recipe is the bomb. What an amazing treat (I love pumpkin) and so so so super clean and healthy. Nice work!!