Easy, no-bake, rich and creamy Pumpkin Spice Fudge that’s made with real-food ingredients and actually healthy for you! It’s Paleo, vegan, refined sugar free, dairy free and grain free. Packed with sweet pumpkin spice and ridiculously addicting!
Truth – I made this Pumpkin Spice Fudge recipe back during the first week of August. Yup, I think it was 95 degrees. I had decided to gear up for fall by reshooting both my Honey Pumpkin Pie Muffins and Pumpkin Pie, and I had extra pumpkin left.
Literally, there is always some amount of canned pumpkin puree leftover. No matter how perfectly you try to plan out recipe measurements versus purchased canned pumpkin puree, you will always have some leftover – this is a scientific fact. A curious one, for sure. And one that lends itself to pumpkin-spice-ifying everything in sight.
Anyway, so this is what happened to my leftover pumpkin. Of course, because of the bizarre canned- pumpkin-leftover-phenomenon, I had to open up a new can to finish this recipe, and then of course had more leftovers. So you see how The Cycle continues.
Ingredients Needed for Pumpkin Fudge
Pumpkin puree
Creamy cashew butter
Coconut oil
Maple syrup
Vanilla extract
Tapioca flour
Pumpkin pie spice
Salt
What’s in Pumpkin Pie Spice?
Pumpkin pie spice is typically made with the following ingredients:
- Cinnamon
- Nutmeg
- Ginger
- Allspice
- Clove
I used what I had on hand for this Pumpkin Spice Fudge, so I didn’t add clove. If you prefer, you can add a pinch of ground cloves to the spice mixture. Cloves are super potent, so just be sure not to add too much ground clove, so that it doesn’t overpower the flavor of the fudge.
How to Make No Bake Fudge
It doesn’t take much work to make this fudge. The hardest part is waiting for it to set!
Step 1. Combine the wet ingredients in a large bowl. Use a whisk to make sure that everything is thoroughly mixed.
Step 2. Mix the spices together in another bowl and then add them to the wet ingredients, making sure that the spices are evenly distributed throughout the fudge mixture.
Step 3. Line an 8×8 baking dish with parchment paper and pour the fudge mixture into the pan.
Step 4. Cover and refrigerate the fudge for about 2 hours until it’s set. You can also freeze it for an hour if you’re feeling impatient!
Step 5. Cut the fudge into squares and enjoy!
The best part about this Pumpkin Pie Spice Fudge? It’s healthy, people! Just like many of my other no-bake fudge recipes, but with a slight alteration.
Tips for Making Pumpkin Fudge
Here’s the deal – pumpkin can be tricky, and by tricky I mean FULL OF WATER.
-Instead of using less pumpkin (I wanted FULL ON pumpkin pie flavor) I added a bit of tapioca flour. Since it’s so fine, it firms up the fudge a bit – so you can store either in the fridge or freezer – but keeps the texture nice and creamy.
-Use creamy nut butter instead of crunchy. The smoother the better for this pumpkin spice fudge recipe. I used creamy cashew butter but you can also use almond butter or another creamy nut butter of your choice.
I know you’ll love this Paleo Pumpkin Pie Spice Fudge. Let’s whip out the pumpkin and no-bake!
Pumpkin Spice Fudge {Paleo & Vegan}
Pumpkin Spice Fudge {Paleo & Vegan}
Ingredients
- 3/4 cup pumpkin puree organic
- 1/2 cup cashew butter creamy*
- 1/2 cup coconut oil organic unrefined, melted and cooled to almost room temp
- 1/4 cup maple syrup pure
- 1 tsp vanilla extract pure
- 2 tbsp tapioca flour
- 1 and 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- pinch salt
Instructions
-
In a large mixing bowl, combine the cashew butter, maple syrup, and vanilla until smooth. Stir in the pumpkin puree, and melted coconut oil until a nice smooth mixture forms**
-
In a small bowl, combine the tapioca, spices, and pinch of salt. Stir that into the pumpkin mixture until combined.
-
Line an 8" square dish*** with parchment paper and transfer the entire mixture to the baking dish, scraping the bowl with a rubber spatula.
-
Chill in the refrigerator for 2 hours, or, in the freezer for about an hour until the fudge is solid. Cut into squares and enjoy! You can store this in the refrigerator for up to a week (texture will be creamy) or in the freezer for up to one month (texture will be more firm.)
-
****Prep time includes the chill time in the fridge/freezer
Recipe Notes
*I used this brand of cashew butter which is nice and smooth and creamy. A creamy almond butter would work as well.
**Coconut oil might begin to separate if you overwork this mixture
***You can use a smaller baking dish or another shape, just don't go larger or the fudge will be too flat.
What I Used To Make My Pumpkin Spice Fudge:
Want more Paleo Pumpkin recipes for that leftover pumpkin? Try one of these!
Pumpkin Chocolate Chip Cookies
Paleo Pumpkin Desserts Around the Web:
Paleo & Vegan Pumpkin Blondies
Tell Me!
Am I imagining the leftover pumpkin thing? Am I losing my mind?
Have you made no-bake recipes with pumpkin?
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I tried to comment on your meatball post yesterday but I couldn’t get the typing to happen, it was frozen. they looked so good! I haven’t opened my cans of pumpkin yet but I do recall that those cans go a long way!
I was just thinking about the pumpkin phenomena yesterday. I always have some leftover and then I’m like what do I make now? It’s a vicious circle! But I will say it’s a delicious one!
The cans of pumpkin are okay for me – I use them for my dog! (blah blah I don’t like pumpkin). A scoop of pumpkin at mealtimes for dogs is supposed to help with their digestion. So far so good! He licks it right up. He goes through about 1.5 cans a week 🙂 With you having 3 kids, I’m NOT suggesting you get a dog though… He’s a lot of work! Lots of fun… lots of work.
I totally agree that they need to make more sizes of pumpkin, but I guess I manage to use it all anyway. I’ve added leftover pumpkin to everything from meatballs to chili. I’ve also been know to eat it with a lot of cinnamon and some almond butter all by itself, soooo maybe I’m a little odd.
I’ve never made a no bake recipe with pumpkin, but that should change, because these look amazing! I would love to make some pumpkin no bake granola bars with pumpkin. 🙂
Can you use almond or coconut flour instead of tapioca? Can’t wait to try these!
This looks so creamy and delicious! I made some pumpkin fudge last August (!!!) and still haven’t posted about it- I need to get on that. Pinning this for those times I have extra pumpkin 🙂
I think the pumpkin industry is onto something. This is how pumpkin overload becomes a thing. Now if only we could do the same thing with say broccoli. 🙂
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can i replace coconut oil for olive oil? ps cook with you everyday!!! thanks 4 allllll your yumminess!
First, I have to tell you that I have made many paleorunningmomma recipes that I love. Unfortunately, this wasn’t one of them. I even checked the ingredients and instructions again to make sure that I made it right. I did. While it did taste like pumpkin spice, it did not taste like fudge at all and the taste wasn’t great. That said…I’ll be back to try more recipes! I do love your website.