how to make a quick healthy pumpkin pie fudge

I have been roasting pumpkins up a lot lately,  along with all the other yummy winter squashes! Man do I love this time of year.  Never get bored with winter squashes as there is always a different one to enjoy.

Gluten-free dairy-free unbaked pumpkin pie fudge recipe

I just know that you will fall in love with.

The main ingredient is fresh roasted pumpkin.  Don’t worry if you do not have roasted pumpkin you can use canned. Wait, Michelle and I  just thought of an idea…really any pureed squash or even sweet potato would work (which we already done before with our sweet potato butter), though have to remember it would not have the same taste. When using pumpkin it will taste like eating pumpkin pie!

How to make a quick and healthy pumpkin pie fudge!

Literally when Gary took a bite out of the fudge he said, “I feel like I am eating pumpkin pie.”

Mission accomplished!

Because friends this really does taste like pumpkin pie minus the crust of course.

Click here to see how to make sugar-free pumpkin pie fudge

I am so proud of this recipe. All the flavors and spices come together so nicely. Not overly sweet and has a smooth, creamy texture to it.

The other highlight of this recipe is coconut butter. Oh how you can’t go wrong with this stuff! 

Remember our easy pumpkin butter; it was inspiration for this fudge  recipe since we adored it so much. Michelle and I knew we had to make something else with it.

Now, again if you do not have coconut butter (click to see how we make coconut butter) you can use coconut oil. But… the coconut butter just provides the right soft, smooth, not too hard creamy texture that I was looking for in the fudge. It would be worth it too splurge on some coconut butter, you deserve it ;)

This pumpkin pie  fudge taste similar to our pumpkin pie mousse that we fell in love with last year.

Might have to have a pumpkin pie taste competition to  see which recipe is the best.  Not sure how we would pick as we seriously adore them both and dream about them. 

Ok do we have you wanting to make a quick and healthy pumpkin pie fudge yet?

Hope so! Promise this recipe will become a favorite. It is going to be a recipe we will make over and over again! And it is made from just 3 main ingredients plus spices! Now how many pumpkin pies or fudge can you say about that?

This fudge is so easy to make and melts in your mouth!

A pumpkin pie explosion going off in your mouth! 

Gather all your ingredients  and place in your Vita-mix or high powered blender. Blend till nice and creamy.

Pour into a 6 inch cake circle pan. If you do not have a spring foam pan to pour fudge into than we recommend putting down wax paper into what ever shape pan you use. The wax paper will just make it easier to remove from pan once it sets in freezer or fridge.

Hardest part is not eating all the filling while pouring it into pan. Trust me, this was a lot of  self-control.  Not afraid to say licking the blender was a highlight of my day. 

Gluten-free vegan dairy-free paleo pumpkin pie fudge that is made from coconut butter and pumpkin!

Let the pumpkin pie fudge set in freezer or refrigerator for a few hours before slicing and enjoying!

Or again you could just eat the batter as a fudge pudding ;)

Healthy pumpkin pie fudge (gluten-free, vegan, paleo)

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 6 inch pie

Healthy pumpkin pie fudge (gluten-free, vegan, paleo)

Quick healthy pumpkin pie fudge that is made from simple ingredients like pumpkin and coconut butter. Fudge that is made from only 6 ingredients. Gluten-free, raw, vegan, dairy-free, soy-free, paleo friendly and super easy to make! The whole family will love this pumpkin fudge!


  • 1 cup -8oz pumpkin puree ( I used fresh pumpkin, but canned pumpkin would be fine too)
  • 1/2 cup coconut butter that has been soften (could use oil, just might have a slighly different texture)
  • 3-4 tablespoons maple syrup (or agave nectar, or coconut nectar)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/8 teaspoon cloves


  1. Place all ingredients into a vita-mix. For the coconut butter, soft it first before measuring out 1/2 cup.
  2. Blend till smooth and creamy. This works best of all ingredients are at room temperature.
  3. Pour into a 6 inch cake pan.
  4. Set in freezer or fridge for 3-5 hours, or till firm to touch.
  5. Remove and slice into your desired slices.
  6. If you have any leftovers, store in refrigerator for 5-6 days.


Check out this video of Michelle making this super simple pumpkin fudge.

And see how to make homemade coconut butter and chocolate covered pumpkin fudge pieces!

Looking for ways to get more protein into your diet? Check out our protein filled pumpkin fudge recipe.

Check out another great way to enjoy this easy fudge – our raw cookie dough pumpkin pie fudge bites.

How to make sugar-free pumpkin pie fudge.

Who wants some pumpkin pie fudge?

Made our pumpkin pie fudge again here with canned pumpkin and coconut nectar as sweetener and still came out soft and creamy. If you want a harder fudge (we wanted a soft melt in your mouth kind of fudge), please add 1-2 tbsp more coconut butter.

And just a few other favorite pumpkin pie recipes of ours:

mini pumpkin carob mousse cakes

Layered apple pumpkin pie

unbaked mini chocolate pumpkin pie

mmm, cannot wait to make all of these again this season!

Opt In Image
Subscribe for free Updates + Purely Fit Life Tips

Each week you'll receive the latest happenings: free workouts, recipes plus tutorial videos, tips on how to create a life of motivation, health, and beauty, and more. You may read new posts at your own convenience. Welcome to the PT family!

You will receive a welcome pack after signing up with our 4 life tips,
4 healthy recipes and a killer cardio core workout.

90 Responses to how to make a quick healthy pumpkin pie fudge

  1. OMG these look AMAZING! I am shouting out to you girls today!! <3
    Kasey recently posted..#PP What’s Beautiful? Declare YOUR goal.My Profile

  2. i need to try baking with fresh pumpkin sometime!! the puree is just too easy :)

    this sounds delish!
    natalie@thesweetslife recently posted..Crispy Ranch Zucchini SticksMy Profile

  3. Omg I am all over these!!!! YUM!
    Brittany @ GOtheXtraMile recently posted..Surprises and Fall-ish WeatherMy Profile

  4. would you believe i have not bought any canned pumpkin yet?! looks like i might have to now :)
    the delicate place recently posted..easy rustic autumn soupMy Profile

  5. Kierston says:

    This looks incredible….

    Actually, all of your recipes do! :)
    Kierston recently posted..Being Proud…My Profile

  6. This looks amazing! I love all the ingredients you used and it sounds so easy to make! I will trying this for sure!
    Danielle @ Clean Food Creative Fitness recently posted..Marvelous in My Monday!My Profile

  7. This looks delish! I love how simple the ingredient list is. I may try this with a chocolate layer at the bottom… I just can’t help myself with the chocolate. LOL!

  8. Coco says:

    This looks amazing! I was wondering what brand of coconut butter you recommend?
    Coco recently posted..No titleMy Profile

  9. Looks delish! I am so mad I forgot to buy pumpkin this week at the store, guess I’ll have to do a mid week run.
    Taylor @ recently posted..Is Being Happy A Mental ‘Disease’? Keys To Finding Life Long HappinessMy Profile

  10. this fudge looks amazing! and i love that you sliced it in pie piece shapes :) too cute.
    janetha {meals & moves} recently posted..tough mudder recap.My Profile

  11. Lisa says:

    This looks awesome! Ha ha. I just e-mailed Heather my guest post recipe for the plant power challenge which was also pumpkin fudge. Looks like we’re on the same wave length;)
    I like how yours is in pie shape. Cute!
    Lisa recently posted..Happenings and a WorkoutMy Profile

  12. Now I wish I would have answered on FB this morning! I thought that was fudge! It looks incredibly dense rich and pumpkiny! YUM!
    Sarena (The Non-Dairy Queen) recently posted..My 1st Official 5k!My Profile

  13. Ashley says:

    Looks awesome!! Do you think you could use fresh peanut butter? Hate pumpkin!

  14. Tamikko says:

    I have spent the entire day going through 2 large cans of pumpkin, making pumpkin muffins and your pumpkin fudge. The only problem is I can’t eat it. It’s frozen solid. I’m going to have some after dinner when it’s thawed a bit. But I did have some out of my blendtec jar, and I may have licked the spatula and stuck my fingers in there, and licked them too.
    SO YUMMY!!! My new pumpkin infatuation! Thanks girls for being my enabler :)

  15. Monica says:

    This looks so delicious! Do you think I could make this in a regular blender?

  16. Laury (the fitness dish) says:

    Stop it!!!!!! So mad I’m out of pumpkin right now! I’m salivating! Genius girls!

  17. Christy says:

    I love you guys! Seriously, every recipe looks fab! I have coconut oil but not coconut butter…will it really change the taste/texture that much?
    Christy recently posted..#MotivationalMondays- Spooktacular Abs WorkoutMy Profile

  18. This looks fabulous, wow! And so easy, must try it soon!
    Christine (The Raw Project) recently posted..Curry Sweet Potato FriesMy Profile

  19. Holy YUM! This fudge sounds amaaaaazing! I’m so glad I have some in my kitchen right now!

  20. Wow this does sound easy! And delicious!
    Paige @ Your Trainer Paige recently posted..iPinkie Shelf Disorder and Researching My Face Off {Twofer Tuesday}My Profile

  21. I’ve been waiting for you girls to post this! Absolutely MUST try!
    Gina @ Running to the Kitchen recently posted..Pumpkin granolaMy Profile

  22. michelle says:

    this looks amazing! Does it get soft when left at room temp? I’m thinking of doing fudge for gifts this year, just wondering how it packs/travels? thanks!
    michelle recently posted..halloween pumpkin and cream cheese brownies….!My Profile

    • purelytwins says:

      Michelle is does get a little soft the longer it sits at room temperature. If use coconut butter it will not melt as fast as coconut oil.

  23. Heather says:

    I made the Pumpkin Pie Fudge recipe this evening & I CAN NOT wait to taste it! The fudge is in the fridge now. It almost didn’t make it ~ once I tasted the “batter” (ok, ok, I went nuts licking off the spatula!) I was hard pressed not to grab a spoon & eat it out of the blender cup! YUMMY!!!

    I really love your blog! I always feel so inspired & motivated when I visit! :)

  24. Sarah says:

    This looks amazing!! I am obsessed with anything pumpkin! All of the recipes look good, but this one takes the cake!! Mmmmm…..
    Sarah recently posted..Cinnamon Roll BitesMy Profile

  25. mind is being blown. gimme!!!
    lynn @ the actor’s diet recently posted..Back on the FarmMy Profile

  26. Teniel says:

    Made this yummy fudge. In Australia it’s not pumpkin season but all this talk of pumpkin from my American bloggers had me dreaming of pumpkin so I got one and made this. So yummy. It did not seem to make as much as yours did in the video but so good.

    Straight from the freezer it just tastes like a slice of pumpkin ice cream. How does it hold when kept in the fridge? It melts quite fast out of the freezer so I am keeping it in there. Thanks for sharing this. I also have some mixture I put aside to make one serve of a yummy pumpkin pie smoothie.

  27. HECKKKK YEAH! Time to go coconut butter shopping!!!

  28. katieDid says:

    making this with butternut squash right now !
    katieDid recently posted..Roasted Sweet Potato and Apple MashMy Profile

  29. Sarah says:

    I tried making this with coconut oil because none of my local grocery stores sell coconut butter. It turned out very gritty. =( I couldn’t blend the ingredients “smooth and creamy”. Ordering coconut butter online and trying this again!

  30. Kelley Owens says:

    This looked so good but I substituted and it was not a good one- Spectrum Shortening (Palm oil) for Coconut butter. It was more like a bland pumpkin popsicle. I made it for a pot-luck and was glad my daughter left it on the kitchen counter. The family tried it and we voted to throw it out. I guess the coconut butter really adds some better flavor and consistency. I will try again but wanted to let your readers know not to try palm oil.

  31. Serena says:

    Can you sub in honey instead of maple syrup or the nectars?

  32. nicole says:

    I made this tonight following the recipe exactly but mine doesn’t look like yours. Hmmm. Your fudge is so light is color and mine is dark orange and tastes like pumpkin pie without the crust.

  33. Sarah says:

    Sorry to bother again, but I made these with the coconut butter this time and they turned out MUCH better. However, I’m having trouble with this batch “melting” in the fridge. They get soft and gooey when I store them in the fridge, but they get too hard if stored in the freezer. Can you offer any advice? Thanks!
    Sarah recently posted..Cute illustration of fruit health benefits!My Profile

  34. Louisa says:

    This sounds great , however I’m in the UK & we don’t have such a great range of pumpkins or squash here. When you say pumpkin would that be the classic Halloween type ? We have plenty of butternut squash but not a lot else…what else could I use ?

    Thank you

    • purelytwins says:

      Louisa yes we mean the basic class Halloween fresh or canned pumpkin puree. You could use butternut squash and just puree it up to use in the recipe.

  35. Jen M says:

    Would it be much different if I just used pumpkin pie spice?

  36. melisa says:

    These look great. Only I am allergic to coconut what is a good substitute

    • purelytwins says:

      cacao butter is your best option, we have made it with a nut butter before but it was really delicate and did not hold the shape the best.

  37. zosia says:

    is it true that you can make your own coconut butter by vitamixing shredded coconut until a butter-of-sorts forms?

  38. Laura says:

    I am going to try this and will report back with the results! I was wondering about making an apple pie version butter or apple sauce for the pureed pumpkin and less agave since apple butter is already sweet?

  39. Rachelle says:

    Hey girls! I live in Spain, and there is really no access to coconut/cocoa butter or oil here.. What should I sub with? Olive oil? I´d really prefer not to use butter.


    • purelytwins says:

      well olive oil does not get hard so it will not work in the fudge, if you can get coconut oil or coconut butter, and can’t make coconut butter yourself from using coconut flakes, the only option is cacao butter (what is used in making chocolates).

  40. Bri says:

    Hello there, im a Hungarian girl who following you every week, i made The fudge today its amazing(like ur other recipes.) i cut them in squares and dip some into melted wasabi flavoured dark chocolate
    Thank you for the recipe!

  41. nancy says:

    Do you think stevia would work with the pumpkin pie fudge to make it sugar free?
    nancy recently posted..Nemo instead of Nuno felting!My Profile

  42. Cindy says:

    Can this be made with dairy butter if I can’t eat coconut?


  43. katie says:

    Would vanilla agave work as a subsitute for mable syrup or would that change the taste too much?

  44. Brooke says:

    Made this for Thanksgiving. It was so easy and so yummy!

  45. raylene says:

    I made these last night, and wh I ever they were very quick to make and taste good, I wouldn’t really call it Fudge! It’s more like frozen pumpkin pie filling. If u take it out of the freezer it turns back into mush again. I was hoping for something I could eat without chipping a tooth on, I’ll have to try and adjust it somehow. Thanks Anyway!

  46. […] Healthy Pumpkin Pie Fudge […]

  47. […] feel free to lick the blender clean. haha Lori and I do this a […]

  48. […] 26. Pumpkin Pie Fudge by The Purely Twins […]

  49. Just started the SCD diet and needed an easy to make dessert to keep around, this definitely hit the spot! I subbed medjool dates for the maple syrup and its not as sweet, but works fine for me. Thanks!
    Alexandra @ Made to Glow recently posted..Friday Favorites 9.26.14: New links, recipes, meditations, and moreMy Profile

  50. […] Making a gluten-free, vegan Pumpkin Fudge for an easy, healthy […]

  51. […] Pumpkin Pie Fudge from Purely Twins {nut free, egg free} […]

  52. Rachel says:

    Hi Lori & Michelle. Thank you for this recipe. I just thought I’d comment with another way to use it. Instead of putting in the fridge to solidify, you can use as a “mush” and put it in smoothies or as a pumpkin butter on baked goods. I put some in my yogurt this morning and it was DELICIOUS!

  53. I’ve made this at least three times already and I just can’t get enough – Keep up the amazing work & sharing your healthy, clean recipes.
    Caity @ Moi Contre La Vie recently posted..Fall On A BudgetMy Profile

Leave a reply

CommentLuv badge

Disclosure: In order to support our blogging activities, we may receive monetary compensation for our recommendations and/or links to any products from this blog. Please note, we only endorse products that are in alignment with Purely Twins values and we believe would benefit of our readers.  Some post may have affiliate links, which means if you buy something through these links, Purely Twins gets a small percentage at no extra cost to you. We appreciate the support as it helps keep Purely Twins going!