3-Minute Healthy Pumpkin Fudge

Try this homemade healthy pumpkin fudge recipe the next time you’re craving something sweet and pumpkin-y. Perfect for pumpkin pie fans.

This pumpkin fudge recipe is a fresh take on a decadent old-fashioned candy recipe. When you’re craving sweets, this creamy, easy fudge recipe is a great solution that combines cozy seasonal flavours with healthy, nutrient packed ingredients for a new spin on the classic handmade chocolate fudge that everyone knows and loves. 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.

Another must-try, healthy fudge recipe: 3-Ingredient Date Fudge

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. This is not exactly a sugar free recipe, but it’s pretty close.

You’ll need:

• Pumpkin puree (use canned or make your own in the crock pot)
• Cashew butter
• Coconut oil
• Maple syrup
• Pumpkin spice (Learn how to make your own pumpkin pie spice from staple spices like nutmeg and ground cinnamon here)

If you’re the kind of person who needs to add a dash of vanilla to almost everything, feel free to add it to the ingredient list for this homemade fudge as well.

Another favorite easy recipe: Easy Cake Mix Brownies

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.

In a medium bowl, combine melted coconut oil with the cashew butter, pumpkin puree, pumpkin spice, and maple syrup. Stir to combine until everything comes together into a smooth, even mixture. Line a loaf pan with parchment paper or waxed paper and pour the mixture into the prepared pan. You may want to use two tablespoons to scoop out the remaining mixture from the bowl and add it to the baking dish. Smooth the top of your fudge, then refrigerate.

Once your fudge is set, remove it from the pan and cut it into even squares. Enjoy!

Cozy favorites for fall and winter: Irresistible Peanut Butter Chocolate Chip Cookies

More Pumpkin Recipes for Autumn and the Holiday Season

Every fall treat table needs a few pumpkin dessert options and I have some great, easy options for you to pair with your pumpkin fudge. Make sure to make extra to store in your freezer so you have a treat for yourself on a chilly afternoon when you want to sit down with a warm beverage and a little snack.

• 3-Ingredient Pumpkin Bread
• Crock Pot Pumpkin Dump Cake
• Pumpkin Chocolate Chip Cookie Recipe
• Chewy Snickerdoodle Pumpkin Cookies
• Dairy-Free Pumpkin Coffee Creamer

Here’s the full printable recipe!

You can store this fudge either in the fridge or the freezer in an airtight container. I had mine in the freezer to set up, and I left it there overnight. 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! I think this recipe tastes a little like a cross between a traditional pumpkin pie and a pumpkin cheesecake. To make it even more seasonal, try adding a few chopped pecan pieces scattered over the top before you chill it.

Let me know what you think of this unique pumpkin recipe!

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