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–+ servings
Three squares of pumpkin fudge stacked on top of each other on parchment paper.
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4.56 from 9 votes

Pumpkin Fudge Recipe

This Pumpkin Fudge recipe is homemade and has a little something extra with peanut butter and maple syrup added.
Course Dessert
Cuisine Dairy-Free, Gluten Free, Vegan
Prep Time 15 minutes
Freezer time 2 hours
Total Time 2 hours 15 minutes
Servings 25 Squares
Calories 28kcal
Author Ginny McMeans

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: 1Square | Calories: 28kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1412IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg