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. 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.”
Because friends this really does taste like pumpkin pie minus the crust of course.
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!
Now, again if you do not have 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 😉
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)
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!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 inch pie 1x
- 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
- Place all ingredients into a vita-mix. For the coconut butter, soft it first before measuring out 1/2 cup.
- Blend till smooth and creamy. This works best of all ingredients are at room temperature.
- Pour into a 6 inch cake pan.
- Set in freezer or fridge for 3-5 hours, or till firm to touch.
- Remove and slice into your desired slices.
- If you have any leftovers, store in refrigerator for 5-6 days.
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.