Try this homemade healthy pumpkin fudge recipe the next time you’re craving something sweet and pumpkiny! Great for pumpkin pie fans!
I’m back with another health-ified pumpkin recipe for you today! This one was a real winner for me because it basically tastes like you’re eating a chunk of pumpkin pie, only it’s much easier to make and much better for you too! It’s so easy to make a batch of this to keep in the freezer all fall long for all those times when you’re scrolling through Pinterest and you run into the most delicious-looking pumpkin recipe ever. Whenever that happens to me, I find myself craving pumpkin treats immediately. This hits the spot without really being all that unhealthy at all.
Ingredients for the Healthy Pumpkin Fudge
I’m honestly confused as to how this manages to register in my brain as being so super sweet when it really has very little sugar in it. I think it must have something to do with the tang of the pumpkin combined with the richness of the cashews.
You’ll need:
- Pumpkin puree
- Cashew butter
- Coconut oil
- Maple syrup
- Pumpkin spice (Learn how to make your own pumpkin spice from the spices in your cupboard here)
How to Make Healthy Pumpkin Fudge
This is a great way to use up that last little bit of pumpkin that’s often leftover from other, more complicated pumpkin treat recipes. You can whip this up in about three minutes, which is great motivation to actually use that extra pumpkin puree instead of just throwing it out or letting it go bad in the back of the fridge.
Here’s the full printable recipe!
Try this homemade healthy pumpkin fudge recipe the next time you're craving something sweet and pumpkiny! Great for pumpkin pie fans!
- 1/2 cup Pumpkin puree
- 1/3 cup Cashew butter
- 1/2 cup Coconut oil
- 1 tsp Pumpkin spice (or more to taste)
- 1/4 cup Maple syrup
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Melt the coconut oil in the microwave in a microwave safe bowl for about 45 seconds.
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Add all other ingredients and mix until well-combined.
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Pour into a loaf pan lined with parchment paper and place in the fridge for about 30 minutes to set. You can also put it in the freezer for about 10 minutes to make it set a little more quickly. Remove from the pan and cut into squares with a sharp knife.
You can store this fudge either in the fridge or the freezer. I had mine in the freezer to set up and I left it there over night. You can see it was a bit frosty when I took it out and I had to let it defrost for a few minutes before I could cut it easily. Frozen pumpkin fudge definitely makes a great treat though if it’s still hot in the fall where you are!
Let me know what you think if you give this one a try!
MORE IDEAS LIKE THIS
- Homemade Dairy-Free Pumpkin Spice Coffee Creamer
- Healthy Pumpkin Breakfast Cookies
- Slow Cooker Pumpkin Junk Pile Cake
- How to Make Pumpkin Puree in Your Crock Pot
- Homemade Rhubarb Bread
- The Creek Line House Dessert Recipe Archives
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Courtenay Hartford is the author of creeklinehouse.com, a blog based on her adventures renovating a 120-year-old farmhouse in rural Ontario, Canada. On her blog, Courtenay shares interior design tips based on her own farmhouse and her work as founder and stylist of the interior photography firm Art & Spaces. She also writes about her farmhouse garden, plant-based recipes, family travel, and homekeeping best practices. Courtenay is the author of the book The Cleaning Ninja and has been featured in numerous magazines including Country Sampler Farmhouse Style, Better Homes and Gardens, Parents Magazine, Real Simple, and Our Homes.