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    You are here: Home / No Bake Desserts / Pumpkin Fudge Recipe

    Pumpkin Fudge Recipe

    Published: October 3, 2020. Last Updated: October 13, 2020 by: Ginny McMeans

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    Jump to Recipe -
    Three squares of pumpkin fudge stacked on top of each other with text above.
    Three squares of pumpkin and pecan fudge stacked on top of each other.

    This Pumpkin Fudge recipe is homemade and has a little something extra with peanut butter and maple syrup added. Don't miss out on making this easy recipe over the holiday season where you don't even have to turn on the stovetop.

    Three squares of pumpkin fudge stacked on top of each other on parchment paper.

    Fudge is such a favorite candy. It's almost like it shouldn't even be called candy as it should have its own category.

    There are even complete businesses dedicated to fudge where you can view all of the flavors under their glass domes. If you're lucky enough to live by one of these shops you know what I'm talking about.

    You'll also know how expensive fudge can be. You can save some money and find out how easy fudge is to make if you dive into a recipe or two.

    Jump to:
    • 🧾 Pumpkin Fudge ingredients
    • 🔪 How to make pumpkin fudge from scratch
    • 💭 How long does it take fudge to harden?
    • 💭 What do I do if my fudge doesn’t harden?
    • 👩🏻‍🍳 FAQ's
    • 📖 More autumn treats
    • 📋 Recipe

    This Pumpkin Fudge recipe is especially easy and it is also considered a freezer fudge. Just put it in the freezer for hardening and be enjoying this very sweet treat in no time.

    Two pumpkin fudge squares stacked on top in a closeup pic.

    🧾 Pumpkin Fudge ingredients

    • Pumpkin puree is the main star for this delicious autumnal treat.
    • Coconut oil tastes so good and it hardens nicely.
    • Creamy peanut butter goes really well with pumpkin and sweetens up really well too.
    • Maple syrup is rich with sweetness.
    • Vanilla extract adds another layer of flavor.
    • Cinnamon is a spice that brightens up pumpkin.
    • Ground nutmeg helps make the fudge pie-like in flavor.
    • Ground cloves are an earthy spice that plays really well with cinnamon and nutmeg.
    • Pecans give a mild crunch and are used in many fall dishes, sweet or not.
    Ingredients for a holiday candy treat.

    🔪 How to make pumpkin fudge from scratch

    • Line an 8 x 8-inch pan with parchment paper.
    • In a large bowl mix the pumpkin, oil, peanut butter, maple syrup, and vanilla together.
    • Stir in cinnamon, nutmeg, and cloves.
    Two process photos mixing the ingredients and getting ready for a holiday treat.
    • Pour batter into a prepared pan or dish and smooth out with the back of a spoon or spatula.
    • Sprinkle with chopped pecans and press them in a little bit.
    Two process photos showing spreading the fudge in a pan & sprinkled with pecans.
    • Place in the freezer for 2-3 hours.  
    • Remove from the freezer and use the parchment to lift out the fudge.
    Peanut Butter fudge removed from it's pan after it has hardened.
    • Slice into squares. Place in an airtight container and place back in the freezer until you are ready to serve.
    Side angle of slab of fudge cut into squares that are easy to handle.

    💭 How long does it take fudge to harden?

    You can place it in the refrigerator but it will take longer to harden. The texture is just right coming from the freezer.

    In the freezer it will be nice and firm in 2 to 3 hours.

    It will also store well in the freezer for a couple of months. I know that's never going to happen though. Who can resist?

    💭 What do I do if my fudge doesn’t harden?

    • Make sure you use pumpkin puree and not pumpkin pie filling.
    • Use a store-bought no-stir peanut butter such as Jif or Skippy.
    • Check that you used the right measurements for each ingredient.
    • It will harden just like the photos.

    👩🏻‍🍳 FAQ's

    Can I use dairy free butter instead of coconut oil?

    Yes, if you use a butter that hardens. If it's whipped then I wouldn't use it. Dairy free butter will combine very well with the other ingredients.

    Will both refined and unrefined coconut oil work?

    Yes, both coconut oils will work. Refined doesn't have a coconut taste to me so choose whichever you like - or have on hand.

    Can I switch out the peanut butter for another nut butter?

    Yes, if it is a no-stir variety. If there is oil on the top and you have to mix and mix to blend the butter then don't use it.

    Can I use pumpkin pie filling in this pumpkin fudge recipe?

    No. The fudge will not come out and it will not taste good. There is added sweetener, and more, in canned pie fillings.

    Can I use homemade pumpkin puree?

    It may not turn out. You can try it but you may have to throw everything out. The consistency may not be right with homemade. The liquid content in homemade puree is high so I'd stick to canned.

    Thre squares of pumpkin fudge stacked on top of each othe with more behind.

    📖 More autumn treats

    • Pumpkin Chocolate Chip Banana Bread can be enjoyed at breakfast, for a snack, and for dessert.
    • Beautiful big fat homemade Cinnamon Rolls with a chocolate drizzle are easy to make and perfect every time.
    • Pumpkin Muffins are simple, sweet, and easy to grab on the run too.
    • Sit down to a special weekend and enjoy these Chocolate Dipped Vanilla Biscotti cookies. Dunk them in coffee or dairy-free milk.
    Two fudge squares laying side by side, up close and personal.

    📋 Recipe

    Three squares of pumpkin fudge stacked on top of each other on parchment paper.

    Pumpkin Fudge Recipe

    Ginny McMeans
    This Pumpkin Fudge recipe is homemade and has a little something extra with peanut butter and maple syrup added.
    4.50 from 8 votes
    Print Save Saved
    Prep Time 15 mins
    Freezer time 2 hrs
    Total Time 2 hrs 15 mins
    Course Dessert
    Cuisine Dairy-Free, Gluten Free, Vegan
    Servings 25 Squares
    Calories 28 kcal

    Ingredients
      

    • 8 ounces Pumpkin puree
    • 2 tablespoons Coconut oil
    • 3 tablespoons Creamy peanut butter
    • 2 tablespoons Maple syrup
    • 1 teaspoon Vanilla extract
    • ½ teaspoon Ground cinnamon
    • ¼ teaspoon Ground nutmeg
    • ¼ teaspoon Ground Cloves
    • ⅛ cup Pecans - chopped and optional

    Instructions
     

    • Line a square baking pan or glass with parchment paper for easy removal.
    • In a large bowl, mix together pumpkin, oil, peanut butter, maple syrup and vanilla.
    • Stir in cinnamon, nutmeg, and cloves.
    • Pour batter into a prepared pan or dish.
    • Top with chopped pecans if you'd like.
    • Place in freezer for 2-3 hours.
    • Remove and slice into pieces.
    • Serve or store in an airtight container back in the freezer.

    Nutrition

    Serving: 1SquareCalories: 28kcalCarbohydrates: 1gProtein: 1gFat: 2gSaturated Fat: 1gSodium: 9mgPotassium: 33mgFiber: 1gSugar: 1gVitamin A: 1412IUVitamin C: 1mgCalcium: 3mgIron: 1mg
    Tried this recipe?Let us know how it was!
    Blue graphic snowflake as Vegan in the Freezers logo.

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    Reader Interactions

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      Recipe Rating




    1. Bee

      October 11, 2020 at 3:22 pm

      5 stars
      This is so good! Thedough was really good too 🙂 I'll be making it again tomorrow and thanks!

    2. Katie

      October 16, 2020 at 9:56 am

      5 stars
      This looks fantastic!! I love that there's no cooking - can't wait to try it.

    3. Stephanie

      October 16, 2020 at 10:16 am

      5 stars
      Wow, this was so stink'n good! I just loved the pecans in the recipe...nice touch.

    4. Natasha

      October 16, 2020 at 7:08 pm

      5 stars
      I am surprised that it is so easy to make and it’s budget friendly too! My kids loved it so much in fact they finished everything that I made the other day and they want me to do more this weekend. Thank you so much for sharing this recipe.

    5. Malinda

      November 25, 2020 at 2:03 am

      Have you tried doubling the recipe for a thicker piece of fudge? Does it hold its shape if it sets out in room temp to serve after removing from freezer?

    6. Ginny McMeans

      November 25, 2020 at 8:41 am

      I have not doubled the recipe yet Malinda but I'm sure with these ingredients it would work. It does get softer if sitting out at room temperature but it stays very firm for quite a long time.

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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