The most delicious pumpkin fudge made with an easy 6-ingredients and packed with pumpkin flavor and spices. Perfect every time!
I was so keen on making this pumpkin fudge that I made my own cashew butter to use in it. And it was ultimately delicious.
This pumpkin fudge is super easy, just 6-ingredients and voilà.
It’s also a freezer fudge. You can keep it stored in the freezer so it lasts for months. So it’s a winner in all the ways!
And if you love pumpkin desserts then check out our vegan pumpkin cookies and our vegan pumpkin pie!
How To Make Pumpkin Fudge
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add cashew butter, melted coconut butter, maple syrup, pumpkin purée, pumpkin pie spice and salt to a mixing bowl and whisk to combine.
- Transfer to a parchment lined 9×5 loaf pan (sprayed with non-stick spray and lined with a parchment paper overhang) and smooth down.
- Place into the fridge to set.
- When set, lift the fudge out of the loaf pan using the parchment paper overhang and cut it into squares.
Recipe Tips
Cashew Butter: You can use a homemade or a store-bought version of cashew butter, it will be the same either way. Our homemade cashew butter is super delicious and highly recommended, but we have tested this recipe with a store-bought option and the result is identical. It should be salted cashew butter. If yours is unsalted, then you may want to add some extra salt to the recipe.
Coconut Butter: This has to be coconut butter and not coconut oil. It should say coconut butter on the jar. It also must NOT be cacao butter which is a totally different thing. You can also make a homemade coconut butter which works great in this too.
Maple Syrup: We used pure maple syrup and this has a great flavor balance with the pumpkin and the pumpkin pie spices. However, you can also use a maple flavored table syrup, it doesn’t have to be pure maple syrup.
Pumpkin Purée: Canned pumpkin purée works great in this recipe and we only need a ¼ cup to get maximum flavor. If you have homemade pumpkin purée this will also work great, but make sure it’s not too wet. Stand it in a sieve over a bowl to drain off any excess water so that you’re left with a similar consistency to what you get in a can.
Pumpkin Pie Spice: This is where all the flavors come together! You can use a store-bought option or you can make your own homemade pumpkin pie spice with cinnamon, nutmeg, ginger, cloves and allspice.
Storing and Freezing
It’s ideal to store this fudge in the freezer. It doesn’t set too solid, so you can eat a piece right from the freezer without hurting your teeth. This way it will stay good for months.
Alternatively you can store it in the fridge for up to a week.
More Vegan Pumpkin Recipes
- Vegan Pumpkin Muffins
- Vegan Pumpkin Bread
- Vegan Pumpkin Spice Latte
- Vegan Pumpkin Pancakes
- Vegan Pumpkin Cheesecake
- Vegan Pumpkin Cake
Pumpkin Fudge
Ingredients
- 1 cup Cashew Butter (250g)
- 1 cup Coconut Butter (240ml) Melted
- ⅓ cup Maple Syrup (80ml)
- ¼ cup Pumpkin Purée (57g)
- 2 tsp Pumpkin Pie Spice
- ⅛ tsp Sea Salt
Instructions
- Add the cashew butter, melted coconut butter, maple syrup, pumpkin purée, pumpkin pie spice and salt to a mixing bowl and whisk to combine.
- Transfer to a parchment lined 9x5 loaf pan (sprayed with non-stick spray and lined with a parchment paper overhang) and smooth down.
- Place into the fridge to set.
- When set, lift the fudge out of the loaf pan using the parchment paper overhang and cut it into squares.
Notes
- Cashew Butter: You can use a homemade cashew butter or a store-bought version, the result is identical either way. It should be a salted cashew butter. If you can't get a salted version, then you may want to add extra salt to this recipe.
- Coconut Butter: This has to be coconut butter and not coconut oil. It should say coconut butter on the jar. It also must NOT be cacao butter which is a totally different thing. You can make a homemade coconut butter as well which works great in this recipe.
- Maple Syrup: We used pure maple syrup and this has a great flavor balance with the pumpkin and the pumpkin pie spices. However, you can also use a maple flavored table syrup, it doesn't have to be pure maple syrup.
- Pumpkin Purée: Canned pumpkin purée works great in this recipe and we only need a ¼ cup to get maximum flavor. If you have homemade pumpkin purée this will also work fine, but make sure it's not too wet. Stand it in a sieve over a bowl to drain off any excess water so that you're left with a similar consistency to what you would get in a can.
- Pumpkin Pie Spice: You can use a store-bought pumpkin pie spice or you can make your own homemade pumpkin pie spice.
- Storing: It's ideal to store this fudge in the freezer. This way it will stay good for months. Alternatively you can store it in the fridge for up to a week.
I haven’t tried it yet…..was wondering if anything could replace the coconut butter??? One of my kids really hates coconut. When I use it in baking he usually won’t eat it.
Any suggestions???
Thank you so very much. Love your recipes!
Theresa
Hi Theresa, unfortunately I don’t have any ideas for coconut-free. I did try a version of this with coconut oil but that’s still coconut! Also it didn’t work as well as the coconut butter. We do have quite a lot of other fudge recipes though if you’d like to check out some other ideas.
I have a nut allergy, can this be made with sunbutter?
I haven’t tried sunbutter but if it’s a similar consistency then I’m sure it can.
Very good!
Awesome! xo
This is like eating pumpkin ice cream that my stomach likes 🙂 And it’s acceptable for breakfast since it’s healthy! I used salted cashew butter and topped with walnuts. Will definitely make again.
I like how you think Shelley, this is definitely good for breakfast in my book too! 🙂 Thanks for posting! 🙂
Who would have thought that one could make such an amazing, tasty pumpkin flavoured fudge?
YUM…magnified! WOW! I need to try this! Wonderful recipe!
🙂