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?
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:
Contents
Pumpkin Fudge
By Danielle Baethge
 Ingredients:
- 1/2 cup pumpkin puree, either homemade or canned will work (where to buy pumpkin puree)
- 1/3 cup coconut butter – here’s a simple tutorial (where to buy coconut butter)
- 3 tablespoons maple syrup - You can substitute with your preferred sweetener, but it will change the texture. You may also substitute with raw honey. (where to buy maple syrup & where to buy raw honey)
- 1/2 teaspoon vanilla (where to buy vanilla)
- 1/4 teaspoon cinnamon (where to buy cinnamon)
- pinch ground ginger (where to buy ginger)
- 1/8 tsp sea salt (where to buy sea salt)
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. . . Â 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:
Print
Pumpkin Fudge – Dairy & Egg Free, GAPS-Friendly
- Total Time: 15 minutes
Description
Allergen-free pumpkin fudge – a family favorite!
Ingredients
- 1/2 cup pumpkin puree, either homemade or canned will work (where to buy pumpkin puree)
- 1/3 cup coconut butter – here’s a simple tutorial (where to buy coconut butter)
- 3 tablespoons maple syrup – You can substitute with your preferred sweetener, but it will change the texture. You may also substitute with raw honey. (where to buy maple syrup & where to buy raw honey)
- 1/2 teaspoon vanilla (where to buy vanilla)
- 1/4 teaspoon cinnamon (where to buy cinnamon)
- pinch ground ginger (where to buy ginger)
- 1/8 tsp sea salt (where to buy sea salt)
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.
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
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/
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.
Julia! Your Coconut Bites look absolutely delicious! Here’s the link for readers: http://swirlsandspice.com/2013/10/11/pumpkin-coconut-bites/ I’d love to hear what you think if you end up trying the fudge. I’m really loving pumpkin-flavored desserts this fall.
This looks amazing! I LOVE pumpkin and have been wanting to make a healthier version of pumpkin fudge. I may try it with coconut nectar instead of honey. Can’t wait! Thank you for sharing!
Thank you Alexandra!! Coconut nectar sounds reallllly yummy too. Let me know if you try it and what you think! And thanks for the coconut nectar suggestion!
Thanks for sharing, I am featuring your recipe this week on AFW!
Thank you so much for featuring me!
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:
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!!
Don’t have any coconut butter on hand… could you use regular butter?
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!
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?
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!
Can you freeze these? Or do they last a while in the fridge?
Absolutely you can freeze them! I doubt they would last more than a week in the fridge – I bet they’d be gone before then! 😉
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…
Hi Susan! Try sticking it in the freezer and see what happens.
Coconut butter is pretty much my favorite thing ever- this looks great!
Mine too! Thank you! <3
We were just in Vermont and I tried pumpkin fudge for the first time. Delish!
Oooh, I bet it was. Yum!
All things PUMPKIN will be sticking around here until after Thanksgiving! This is definitely going on the “MUST TRY” list! YUM!
I agree, yum!! 🙂
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!
Yay, I love experimenting with desserts! Happy fall!
I can’t have sweeteners or sugar of any kind – does leaving that out make this recipe not work? Can I add something else like water or another pureed vegetable? Really want to make these as I can’t have nuts, eggs and have to eat keto so it’s hard not having treats anymore! Thanks!