Pumpkin pie fudge. Salted maple pumpkin pie fudge to be exact!
This pumpkin fudge is a delicious and festive cold treat you can eat straight from the freezer. It’s full of healthy fats, protein, and pumpkin pie spice.
This pumpkin pie fudge recipe is:
Pumpkin fudge recipes are typically full of dairy and refined sugar which aren’t the best ingredients for our body. This cleaner version of pumpkin fudge is rich and decadent without all the heavy ingredients.
This spiced pumpkin fudge is free from:
sweetened condensed milk
Because this easy pumpkin fudge recipe is so – well, easy, there’s no need for a candy thermometer, stirring constantly, or worrying about what ball stage it’s in.
Pumpkin Pie Fudge – Ingredients
Pumpkin Pie Fudge – How To Make
First, prepare a standard size loaf pan (8.5 x 4.5) by lining it with parchment paper. I don’t recommend foil for this part.
Next, in a medium sized pot, heat the cashew butter and coconut oil over medium heat to medium low heat. Continue to cook it and stir it together as the mixture melts. Once it’s well combined and super smooth and creamy, you’ll know it’s done!
Remove the cashew butter and coconut oil mixture from the heat. Stir in the pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and fine sea salt.
Stir until well combined and smooth.
Transfer the mixture into the prepared pan and sprinkle flaky sea salt over the top.
Lastly, place in the freezer for about 2 hours or until completely frozen.
Pumpkin Pie Fudge – Tips
Once the paleo pumpkin fudge is frozen, leave it on the counter for just a few minutes to thaw a bit before slicing. For extra precision, run your knife under hot water, then wipe dry before cutting the pumpkin fudge.
Store the sliced fudge pieces in an airtight container in the freezer.
For a little something extra, melt some chocolate chips in a double boiler and drizzle the chocolate over the fudge before placing it into the freezer.
Time to eat! Enjoy!
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Salted Maple Pumpkin Pie Fudge
- Prepare a standard size loaf pan (8.5 x 4.5) by lining it with parchment paper. I cut mine down to size.
- In a medium sized pot, heat the cashew butter and coconut oil over medium-medium low heat. Stir occasionally until it's completely smooth and creamy.
- Remove the cashew butter and coconut oil mixture from the heat.
- Stir in the pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and fine sea salt until smooth and well incorporated.
- Transfer the mixture into the prepared pan and sprinkle flaky sea salt over the top.
- Place in the freezer for about 2 hours or until completely frozen.
- Let thaw on the counter for 3-5 minutes before slicing into squares and returning to the freezer.
- Store in an airtight container in the freezer for up to 3 months.
Hungry for more? Check out some of my favorite recipes!
Almond Flour Banana Muffins
Instant Pot Baked Potatoes
Almond Butter Cups
Paleo/GF Banana Bread Cookies
Balsamic Chicken Drumsticks
Chocolate Pomegranate Almond Clusters
Paleo Whoopie Pies
Fudgy Paleo Brownies
Paleo Crinkle Cookies
Paleo Pecan Chocolate Chip Cookies
Strawberry Banana Smoothie
Low Carb Keto Chicken Salad
Slow Cooker Elderberry Syrup
Coconut Lime Snack Balls
Healthy Lemon Popsicles
Blueberry Muffin recipe (GF, Paleo)
Peanut Butter Banana Ice Cream
Chocolate Walnut Cookies