Pumpkin Fudge

5 from 4 votes

The most delicious pumpkin fudge made with an easy 6-ingredients and packed with pumpkin flavor and spices. Perfect every time!

Prep Time10

Total Time10

Course: Dessert, Gluten-Free

Cuisine: American

Diet: Vegan

Servings:

Calories: 106kcal

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.

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.