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.

Semi-raw gluten-free dairy-free 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 3 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.


Leave a Reply

Your email address will not be published. Required fields are marked *

105 thoughts on “how to make a quick healthy pumpkin pie fudge

  1. OMG these look AMAZING! I am shouting out to you girls today!! <3

    Posted on October 15, 2012 at 9:59 am
    1. thanks girl! we will be on the look out 🙂 xoxo

      Posted on October 15, 2012 at 12:10 pm
  2. i need to try baking with fresh pumpkin sometime!! the puree is just too easy 🙂

    this sounds delish!

    Posted on October 15, 2012 at 10:11 am
    1. yes love the fresh puree!

      Posted on October 15, 2012 at 12:11 pm
  3. Omg I am all over these!!!! YUM!

    Posted on October 15, 2012 at 10:17 am
    1. xoxo

      Posted on October 15, 2012 at 12:11 pm
  4. would you believe i have not bought any canned pumpkin yet?! looks like i might have to now 🙂

    Posted on October 15, 2012 at 10:18 am
    1. haha no worries still have time to get some pumpkin 🙂 hugs

      Posted on October 15, 2012 at 12:11 pm
  5. This looks incredible….

    Actually, all of your recipes do! 🙂

    Posted on October 15, 2012 at 12:33 pm
  6. This looks amazing! I love all the ingredients you used and it sounds so easy to make! I will trying this for sure!

    Posted on October 15, 2012 at 1:07 pm
  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!

    Posted on October 15, 2012 at 1:13 pm
    1. Laura yes chocolate! we love pumpkin and chocolate together

      Posted on October 15, 2012 at 2:57 pm
  8. This looks amazing! I was wondering what brand of coconut butter you recommend?

    Posted on October 15, 2012 at 1:27 pm
    1. Coco we have been using Nutiva lately.

      Posted on October 15, 2012 at 1:59 pm
  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.

    Posted on October 15, 2012 at 1:56 pm
  10. this fudge looks amazing! and i love that you sliced it in pie piece shapes 🙂 too cute.

    Posted on October 15, 2012 at 2:52 pm
    1. haha thanks for noticing 😉 xoxo

      Posted on October 15, 2012 at 2:57 pm
  11. 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!

    Posted on October 15, 2012 at 3:50 pm
    1. Lisa that is too funny!! We are on the same wave length! xoxo

      Posted on October 15, 2012 at 4:53 pm
  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!

    Posted on October 15, 2012 at 7:35 pm
  13. Looks awesome!! Do you think you could use fresh peanut butter? Hate pumpkin!

    Posted on October 15, 2012 at 8:14 pm
    1. Ashley always worth a try!

      Posted on October 15, 2012 at 9:34 pm
  14. 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 🙂

    Posted on October 15, 2012 at 8:15 pm
    1. Tamikko awesome!! glad we could help

      Posted on October 15, 2012 at 9:35 pm
  15. This looks so delicious! Do you think I could make this in a regular blender?

    Posted on October 15, 2012 at 8:23 pm
    1. Monica yes

      Posted on October 15, 2012 at 9:34 pm
    2. I just spent 2 hours making these. I used a small cooking pumpkin and got 3+ cups. I used a regulars blender it was a BAD idea:( I had to add water because the blads were not moving:( so I tripled the recipe. It came out kind of watery and was a cream color??? So I guess it’s fudge now? I wanted to make the pumpkin truffles with chocolate.

      Posted on October 23, 2014 at 8:55 pm
      1. You can see a video here of Michelle making the fudge https://www.youtube.com/watch?v=vDxG297Nlqs

        Posted on October 23, 2014 at 10:18 pm
  16. Stop it!!!!!! So mad I’m out of pumpkin right now! I’m salivating! Genius girls!

    Posted on October 15, 2012 at 8:49 pm
  17. 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?

    Posted on October 15, 2012 at 10:13 pm
    1. no won’t change it that much, just slightly, it will still turn out great!

      Posted on October 16, 2012 at 8:26 am
  18. This looks fabulous, wow! And so easy, must try it soon!

    Posted on October 15, 2012 at 10:17 pm
  19. Holy YUM! This fudge sounds amaaaaazing! I’m so glad I have some in my kitchen right now!

    Posted on October 15, 2012 at 11:01 pm
  20. INCREDIBLE fall treat!

    Posted on October 16, 2012 at 7:30 am
    1. thanks girl!!!

      Posted on October 16, 2012 at 8:27 am
  21. Wow this does sound easy! And delicious!

    Posted on October 16, 2012 at 8:45 am
  22. I’ve been waiting for you girls to post this! Absolutely MUST try!

    Posted on October 16, 2012 at 9:37 am
  23. 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!

    Posted on October 16, 2012 at 2:05 pm
    1. 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.

      Posted on October 16, 2012 at 4:52 pm
  24. 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! 🙂

    Posted on October 16, 2012 at 6:22 pm
    1. Thank you Heather! Enjoy the fudge!

      Posted on October 16, 2012 at 7:35 pm
  25. This looks amazing!! I am obsessed with anything pumpkin! All of the recipes look good, but this one takes the cake!! Mmmmm…..

    Posted on October 16, 2012 at 9:51 pm
  26. mind is being blown. gimme!!!

    Posted on October 16, 2012 at 11:13 pm
  27. 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.

    Posted on October 17, 2012 at 11:37 pm
  28. HECKKKK YEAH! Time to go coconut butter shopping!!!

    Posted on October 18, 2012 at 10:07 pm
  29. making this with butternut squash right now !

    Posted on October 21, 2012 at 9:52 am
  30. 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!

    Posted on October 26, 2012 at 6:00 pm
    1. the coconut oil probably got hard (solid), sometimes I have done in the past when that happens is scoop out ingredients from blender and heat a little in microwave to warm the oil back up to liquid. then pour back into blender and blend away. I know it is a pain sometimes but so worth it. Coconut oil is just so sensitive to temperature. hope this helps!

      Posted on October 26, 2012 at 6:20 pm
      1. Thank you so much, that helps a lot!

        Posted on October 27, 2012 at 4:41 pm
  31. 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.

    Posted on October 28, 2012 at 9:32 am
    1. thanks Kelley for letting us know, yay coconut butter helps with the flavor in the fudge as well.

      Posted on October 28, 2012 at 10:19 am
  32. Can you sub in honey instead of maple syrup or the nectars?

    Posted on November 1, 2012 at 2:38 pm
    1. Sure, it might have a little honey flavor to it but should be fine as well as agave nectar would work.

      Posted on November 1, 2012 at 2:43 pm
  33. 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.

    Posted on November 1, 2012 at 10:42 pm
  34. 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!

    Posted on November 3, 2012 at 9:55 pm
    1. Sarah try adding in 1 more table butter to your fudge and store in fridge. They are sensitive to cold and hot due to the nature of working with coconut butter

      Posted on November 4, 2012 at 11:15 am
      1. I will try that next time, thanks!

        Posted on November 9, 2012 at 7:42 pm
  35. 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

    Posted on November 5, 2012 at 12:17 pm
    1. 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.

      Posted on November 5, 2012 at 1:04 pm
  36. Would it be much different if I just used pumpkin pie spice?

    Posted on November 7, 2012 at 8:16 pm
    1. not sure, I would start small and go by taste to you get it just right

      Posted on November 8, 2012 at 9:39 am
  37. These look great. Only I am allergic to coconut what is a good substitute

    Posted on November 15, 2012 at 9:58 am
    1. 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.

      Posted on November 15, 2012 at 2:48 pm
  38. is it true that you can make your own coconut butter by vitamixing shredded coconut until a butter-of-sorts forms?

    Posted on November 23, 2012 at 8:31 pm
    1. Zosia yep

      Posted on November 24, 2012 at 2:33 pm
  39. I am going to try this and will report back with the results! I was wondering about making an apple pie version too..apple butter or apple sauce for the pureed pumpkin and less agave since apple butter is already sweet?

    Posted on February 18, 2013 at 5:39 pm
  40. 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.


    Posted on March 8, 2013 at 5:53 am
    1. 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).

      Posted on March 8, 2013 at 8:31 am
  41. 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!

    Posted on August 19, 2013 at 5:56 pm
    1. thank you for commenting, glad to hear you enjoyed the recipe 🙂

      Posted on August 19, 2013 at 6:04 pm
  42. Do you think stevia would work with the pumpkin pie fudge to make it sugar free?

    Posted on September 24, 2013 at 9:29 pm
    1. Nancy yes, you just might need to add coconut milk as it will get thick.

      Posted on September 24, 2013 at 10:42 pm
  43. Can this be made with dairy butter if I can’t eat coconut?


    Posted on September 27, 2013 at 7:16 pm
    1. Cindy you can always try 😉

      Posted on September 27, 2013 at 7:21 pm
  44. Would vanilla agave work as a subsitute for mable syrup or would that change the taste too much?

    Posted on November 21, 2013 at 4:59 pm
    1. Katie agave would work!

      Posted on November 21, 2013 at 5:30 pm
  45. Made this for Thanksgiving. It was so easy and so yummy!

    Posted on November 28, 2013 at 11:37 pm
    1. yay!! so happy to hear it Brooke 🙂

      Posted on November 29, 2013 at 7:16 am
  46. 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!

    Posted on December 2, 2013 at 10:12 am
    1. Raylene add in more coconut butter and you will get more fudge like.

      Posted on December 2, 2013 at 8:41 pm
  47. 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!

    Posted on October 5, 2014 at 4:50 pm
    1. Awesome! Enjoy the fudge.

      Posted on October 5, 2014 at 6:16 pm
  48. 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!

    Posted on January 14, 2015 at 11:48 am
    1. Thanks Rachel we do all of that too 😉

      Posted on January 14, 2015 at 11:52 am
  49. Hey ladies…isn’t there a version that is sugar free and mixed in a bowl….a quick “lazy” way? I feel like I used it last year but now can’t find it. Thank you!

    Posted on October 24, 2015 at 10:02 am
    1. Posted on October 24, 2015 at 10:35 am
      1. Thanks ladies….this works…I was thinking there was a printed version in one of your blog entries, but I am good. Testing a thanksgiving recipe today and will keep you posted 🙂

        Posted on October 24, 2015 at 3:32 pm
        1. Awesome, yes keep us posted!

          Posted on October 24, 2015 at 5:55 pm
  50. Batter is EXCELLENT, as you said! Waiting on them to freeze now, but holy cow these are tasty little things!

    Posted on November 4, 2015 at 6:44 pm
    1. wahoo 🙂 enjoy Leslie!

      Posted on November 5, 2015 at 1:37 am
  51. How much does the coconut butter weigh? Can I use something else that is but free to substitute the coconut butter, such as tahini or another seed butter, with similar effect?

    Posted on December 22, 2015 at 6:04 am
    1. The coconut butter weights 4 1/2oz. You can use coconut oil to use instead of butter, it might change the flavor a little. You could try a mix of sunflower seed butter and coconut oil to replace it as well.

      Posted on December 22, 2015 at 10:45 am
  52. I made this today and not sure what happened, I followed the recipe but it turned out awful..lol. It still looked like pumpkin puree after being frozen (did not have the light colour in the pic at all) and once it began to thaw it turned back into a pumpkin puree texture?? I decided to freeze it in ice cube trays and save in a ziplock bag in freezer to add to smoothies as to not be wasted because these ingred were expensive!

    Posted on July 19, 2016 at 5:33 pm
    1. sorry Jennifer not sure why that happened, maybe next time increase the coconut butter to 5oz and see if that helps it

      Posted on July 20, 2016 at 8:34 am
  53. Gorgeous photos and amazing looking Healthy pumpkin pie fudge! I am obsessed with desserts! I’ll definitely try it! Thanks a lot for sharing Lori and Michelle!

    Posted on May 4, 2018 at 5:06 am