Pumpkin Fudge Recipe – Easy No-Bake Fall Dessert
This pumpkin fudge is rich, creamy, and packed with cozy spice. Made with simple, wholesome ingredients—no baking required. Perfect for beginners!
Ingredients
- 1 cup cashew butter 250g
- 1 cup coconut butter melted (240ml)
- 1/3 cup maple syrup 80ml
- 1/4 cup pumpkin purée 57g
- 2 tsp pumpkin pie spice
- 1/8 tsp sea salt
- Non-stick spray for loaf pan
- Parchment paper for lining
Instructions
- In a mixing bowl, whisk together cashew butter, melted coconut butter, maple syrup, pumpkin purée, pumpkin pie spice, and sea salt until smooth.
- Spray a 9×5 loaf pan with non-stick spray. Line with parchment paper, leaving an overhang for easy removal.
- Pour the pumpkin fudge mixture into the prepared pan and smooth the top with a spatula.
- Place the pan in the refrigerator and let chill for at least 3 hours, or until fully set.
- Once firm, lift the fudge out using the parchment paper and transfer to a cutting board.
- Slice into small squares and serve chilled.
- Store leftovers in an airtight container in the fridge for up to 1 week.
Notes
For a crunchier texture, sprinkle chopped pecans on top before chilling. To switch it up, try almond butter instead of cashew butter. Pumpkin fudge is best served cold and slices clean when fully chilled.
Nutrition
Serving Size: 1 square
Calories: ~150 kcal (approximate)
Fat: 12g
Carbs: 9g
Sugar: 5g
Protein: 2g
Serving Size: 1 square
Calories: ~150 kcal (approximate)
Fat: 12g
Carbs: 9g
Sugar: 5g
Protein: 2g