Pumpkin Fudge – Dairy & Egg Free, GAPS-Friendly

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Pumpkin Fudge! Gluten/Dairy/Egg/Nut-Free! A family favorite!!

All right, folks. Let’s talk pumpkin.

Specifically, pumpkin fudge. I’m pretty sure fudge is on everyone’s list of favorites. Creamy, super sweet, melts in your mouth. . . What’s not to love?

You may also like: Eggless Pumpkin Fritters & Maple Glaze

We associate fudge with the holidays, like Thanksgiving or Christmas, but what about the fall season? Doesn’t it deserve its own fudge?

Pumpkin Flavored Everything
via Pinterest

I thought so!

I was messing around in the kitchen this morning and emerged with this Pumpkin Flavored Fudge. And would you believe it is dairy- and egg-free?

Try it and let me know what you think. It’s simple, quick, healthy, and utterly delicious. (At least my husband and kiddos think so. 🙂 ) Here’s the recipe:

Pumpkin Fudge

By Danielle Baethge

 Ingredients:

Instructions:

Combine all ingredients in a small pot or saucepan.

Heat on stove on the lowest setting, just enough to warm everything up. Stir constantly so you don’t scorch the coconut butter. . .  You’re not cooking it, just warming it up so the flavors will meld and it will spread a little easier. It should only take a minute for this to warm up. It will be quite thick and that’s okay.

Pour into a small, flat container of your choice. I like using this to help spread it.

Place in fridge for at least 20 minutes to harden. And if you really can’t wait, the freezer will do the job quicker – but the fridge keeps it at a more preferred temperature for cutting and serving. If you do put it in the freezer, let it thaw a minute before serving.

I hope you enjoy this as much as our family does. 🙂

Here it is in recipe card format, so you can print it:

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Pumpkin Fudge! Gluten/Dairy/Egg/Nut-Free! A family favorite!!

Pumpkin Fudge – Dairy & Egg Free, GAPS-Friendly


  • Author: Danielle @ It's a Love/Love Thing
  • Total Time: 15 minutes

Description

Allergen-free pumpkin fudge – a family favorite!


Ingredients

Scale

Instructions

  1. Combine all ingredients in a small pot or saucepan.
  2. Heat on stove on the lowest setting, just enough to warm everything up. Stir constantly so you don’t scorch the coconut butter. . .  You’re not cooking it, just warming it up so the flavors will meld and it will spread a little easier. It should only take a minute for this to warm up. It will be quite thick and that’s okay.
  3. Pour into a small, flat container of your choice. I like using this to help spread it.
  4. Place in fridge for at least 20 minutes to harden. And if you really can’t wait, the freezer will do the job quicker – but the fridge keeps it at a more preferred temperature for cutting and serving. If you do put it in the freezer, let it thaw a minute before serving.

Notes

You could serve with powdered sugar sprinkled on top or whipped cream…. but I don’t think it’s necessary.

  • Prep Time: 10 min
  • Cook Time: 5 min
  • Category: Desserts

Pin: Pumpkin Fudge

Try this PUMPKIN fudge! Naturally dairy/gluten/egg/nut-free - such a yummy treat!

Peace, Love, and Pumpkin Fudge,

Danielle

P.S. If you’re looking for another wonderful pumpkin recipe, take a look at this Pumpkin Pie Bar recipe, which uses the pumpkin fudge recipe in it. It’s our family’s FAVORITE recipe of all-time. I think you’ll like it.

You may also like:

https://lovelovething.com/fried-pumpkin-biscuits-df-ef-nf/

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57 thoughts on “Pumpkin Fudge – Dairy & Egg Free, GAPS-Friendly”

  1. Pumpkin fudge sounds delicious! I’m definitely a pumpkin fan. I recently posted a recipe for Pumpkin Coconut Bites, and I am curious to compare this fudge to those.

    Reply
  2. I love how simple this recipe is AND it fits the paleo autoimmune protocol. So, thank you! I just started a weekly Paleo AIP Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community. Here’s the link:

    Reply
    • Thanks, Eileen. I had no idea that this fit the Paleo AIP, but I’m happy to find this out. I’ve looked into the AIP briefly myself. I’d love to link up and it’s good to know there’s a roundtable of recipes for this protocol in case we attempt it in the future. Thank you!!

      Reply
    • You could try it; however, the two are not very similar so I’m not sure it would work. You could try a nut butter in its place? I guess as long as the butter is kept cold it might work… If you try, let me know!

      Reply
  3. what size small, flat container do you recommend? it doesn’t seem enough ingredients to make a whole 8″ square pan, or am i missing something?

    Reply
    • Sheila, great question! I have some pyrex dishes that are small and rectangular (about 5″x8″) that I use. You could also use a flat round dish. I think to make it work with an 8″ pan, you could double the recipe. Hope that helps you!

      Reply
  4. I just made the fudge and doubled the recipe. However, I refrigerated it for longer than 20 minutes and it still came out soft like a pudding. Not sure what I did wrong…

    Reply
  5. Oh sweet mercy, I think this will be my new favorite fall treat! I do need to watch my sugar intake so I’ll have to experiment with stevia. I just love all the pumpkin things, thank you!

    Reply

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