I was so keen on making this pumpkin fudge that I even made my own cashew nut butter to use in it!
And it was ultimately delicious!
This pumpkin fudge is super easy, just 5-ingredients and makes 16 large squares.
It’s also a freezer fudge, as in, you keep it in the freezer!
I debated using more coconut oil so that maybe it wouldn’t need to stay in the freezer, but decided against it.
I thought more coconut oil would be overkill, and it might STILL need to be kept in the freezer anyway. It’s a very fatty dessert already (in a good way!) since cashew butter is the base ingredient.
Keeping it in the freezer isn’t an issue though because it doesn’t freeze solid. It is perfectly bite-able right out the freezer.
It needs to set in the freezer and stay there because it simply doesn’t set properly in the fridge. So freezer fudge it is.
If you’re transporting it somewhere, take it straight from the freezer into a cooler bag, and the moment you arrive at your destination put it straight into the freezer there, and it will be perfect.
You will love this vegan pumpkin fudge. It has a very rich and creamy taste and texture and the pumpkin pie spice and pumpkin puree flavor it beautifully. More reasons to love this pumpkin fudge are that it is:
- Super Easy
- Fall colors
- Topped with crushed pecans
- Pumpkin and pumpkin spice flavored!
So keep them in the freezer (I’m sure you already got that part!) and enjoy them straight out the freezer! And since they’re in the freezer, they will last for ages! But not really, cos you’re going to eat them much too quickly for that.
So what do you think of this beautifully fall colored vegan pumpkin fudge? Let us know in the comments. And if you make it, let us know how it goes and rate the recipe too please as it’s very helpful. Any pics tag us #lovingitvegan on instagram so we don’t miss them!
For more pumpkin gorgeousness, check out:
To name just a few! To find more, just type in pumpkin to our search bar and you’ll find lots!
Sign up for our email list while you’re here!
You’ll get an awesome free recipe book (10-recipes!) and you’ll stay updated with all the new recipes posted to the blog.Print
Decadently delicious 5-ingredient vegan pumpkin fudge. This super easy fudge is packed with pumpkin flavor and topped with crushed pecans for a fabulous dessert treat. Vegan and gluten-free.
- Add the cashew butter to the food processor and then add the maple or golden syrup, pumpkin puree, melted coconut oil and pumpkin pie spice.
- Process until smooth.
- Pour out into a parchment lined 9×9 inch square dish.
- Top with crushed pecan nuts and more pumpkin pie spice.
- Place into the freezer to set then slice into squares.
- Keep in the freezer, it doesn’t freeze solid but maintains a perfect consistency when stored in the freezer.
Recipe adapted from The Big Man’s World.
- Serving Size: 1 Square (of 16)
- Calories: 227
- Sugar: 5.6g
- Sodium: 181mg
- Fat: 18.1g
- Saturated Fat: 6.8g
- Carbohydrates: 14.2g
- Fiber: 1g
- Protein: 4.3g