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Pumpkin Fudge – Dairy & Egg Free, GAPS-Friendly

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

Allergen-free pumpkin fudge – a family favorite!




  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.


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