Easy Paleo Pumpkin Fudge

Written By: Jessica DeMay

Published:11/21/16Updated:09/23/23

12 CommentsThis post may contain affiliate links.

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PVEF

This Easy Paleo Pumpkin Fudge has only 6ingredients and is made in 5 minutes. Dairy free, vegan, naturally sweetened, and perfectly spiced. A delicious, healthy treat that you will love!

Easy Paleo Pumpkin Fudge - Real Food with Jessica (1)

My Paleo Coconut Oil Fudge has been super popular and I totally understand why. It's easy, quick, and delicious! This fudge is based off that recipe with the pumpkin in place of the cacao powder and the addition of pumpkin pie spice. I also decided to use cashew butter after testing a couple batches. It is more mild in flavor than almond butter and smoother. I did make it with almond butter, too and it was very good, just not as creamy. Feel free to use whatever nut butter you like of course- it's a very flexible recipe.

Easy Paleo Pumpkin Fudge - Real Food with Jessica (2)

It is super easy to make! Everything is mixed in one pan, heated and whisked until smooth. That's it! No special techniques or tools needed. Of course you'll need to plan for the time it needs in the fridge to chill, but that's simple.

Easy Paleo Pumpkin Fudge - Real Food with Jessica (3)

This fudge is super creamy and melts in your mouth. It is on the softer side so it's best eaten straight from the fridge. The pumpkin flavor is perfect and spiced just right. I use a pre-made pumpkin pie spice because it's easy and because I bought a pound of it on Amazon and need to use it every opportunity I get 🙂 You can use a homemade mixture of cinnamon, ginger, nutmeg and cloves if you prefer.

Easy Paleo Pumpkin Fudge - Real Food with Jessica (4)

This is such a great fall treat. You will love how simple, quick, and delicious it is! Sweet, creamy fudge that has all the flavors of pumpkin pie, but made easier and healthier. Here are some more pumpkin recipes to try:

Paleo Pumpkin Pop Tart Bars
Grain Free Pumpkin Cheesecake Bars
Paleo Pumpkin Cinnamon Roll Bread

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Author:Jessica DeMay

Prep Time:5 minutes minutes

Ingredients

½ cup canned pumpkin
½ cup cashew butter
½ cup coconut oil
¼ cup maple syrup
1 ½ teaspoons pumpkin pie spice
¼ teaspoon salt if nut butter is not salted

Instructions

Line a loaf pan with wax or parchment paper and set aside.
In a medium sauce pan, combine pumpkin, coconut oil, cashew butter, maple syrup, pumpkin pie spice, and salt. Heat over medium heat, whisking continuously until smooth. This should only take a couple minutes.
Pour mixture into prepared pan and let chill for 2-3 hours to overnight.
Cut into squares and store in the fridge.

Nutrition Information

Calories: 129kcal (6%)Carbohydrates: 7g (2%)Protein: 2g (4%)Fat: 11g (17%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 41mg (2%)Potassium: 77mg (2%)Fiber: 0.4g (2%)Sugar: 4g (4%)Vitamin A: 1272IU (25%)Vitamin C: 0.4mgCalcium: 13mg (1%)Iron: 1mg (6%)

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Reader Interactions

12 Comments

Suzette says
November 15, 2018 at 11:10 pm
Hi Jessica.....any ideas on what I can use in place of the coconut oil? My family doesn't like anything coconut flavored and we're not dairy free, so I'm wondering if I can use butter? If you have any other suggestions, I'm open to them. This fudge looks amazing!!
Reply
- Jessica DeMay says
  November 16, 2018 at 10:29 am
  Hi Suzette- I feel like butter would be too strong, but you can use reifined coconut oil which has no flavor. That would be my suggestion. Hope you try it!
  Reply
  - Suzette says
    November 20, 2018 at 3:23 am
    Thanks Jessica....think I'm going to try that! 🙂
    Reply
    - Jessica DeMay says
      November 20, 2018 at 8:33 am
      You're welcome!
      Reply
Sabrina Zaragara says
November 25, 2016 at 4:51 am
I'm a huge fan of pumpkin flavor and i'm so glad to know a new way to cook with pumpkin. Thanks for sharing recipe
Reply
- Jessica DeMay says
  November 26, 2016 at 7:53 am
  You're welcome, Sabrina!
  Reply
Sabrina Zaragoza says
November 24, 2016 at 9:46 pm
Thank you for sharing recipe, I liked and tried to do it. But I have lost almost half an hour to complete this snack, perhaps because I was too clumsy. Although I have been struggling, but it is not like your beautiful and delicious result. But, I still enjoyed it. I think it is very appropriate to invite people when they come to my house during this holiday.
Reply
- Jessica DeMay says
  November 26, 2016 at 7:53 am
  You're welcome, Sabrina! Thanks for trying my recipe! Sorry it took so long!
  Reply
Robin says
November 23, 2016 at 10:47 am
Thank you very much for the great recipe. Had everything in the house, threw it together in no time. Super delicious!
RF
Reply
- Jessica DeMay says
  November 23, 2016 at 8:17 pm
  You're welcome, Robin! I'm so glad you like it. Thanks for trying it!
  Reply
Mary Ann | The Beach House Kitchen says
November 22, 2016 at 7:09 pm
Wow, I wish I was the one taking that bite out of that piece! It sounds decadent Jessica!
Reply
- Jessica DeMay says
  November 22, 2016 at 8:47 pm
  Thanks, Mary Ann!
  Reply

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