Pumpkin Fudge
This super easy pumpkin fudge recipe only needs three ingredients and is guaranteed to sweeten up your fall season. Fairly wholesome, this no-bake dessert tastes creamy and delicious, with a healthy-ish spin.
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Easy no-bake treats like this healthy pumpkin fudge recipe are my jam. Check out this peanut butter chocolate freezer fudge or this creamy maple walnut tahini fudge too! Browse through all of our healthy dessert recipes for more inspiration.
Why you will love this recipe
- Quick and easy to make, this recipe for pumpkin fudge could not be simpler.
- Perfect for fall and a nice switch-up from your typical pumpkin spice latte as a treat to sweeten up your October.
- Naturally gluten-free. Bonus!
Ingredient notes
Find the complete ingredient list, with measurements, in the recipe card below.
- Pumpkin Puree – Not to be confused with pumpkin pie filling. The puree has no added sugars or other ingredients. I recommend using Whole Foods 365 pumpkin puree for its thick consistency.
- Chocolate Chips – Use your favorite, but make sure they contain lecithin so they set properly. My usual brand, Enjoy Life, doesn’t have it, so I use the classic Ghirardelli dark chocolate chips.
- Maple Syrup – Just for a touch of added sweetness and Fall vibes. It is optional.
Fat Free, GMO Free, Kosher Certified, Low Sodium, No Added Sugar, Organic, Vegan
Equipment
Not much needed for this easy recipe
- Small Saucepan or Microwave-Safe Bowl – This is for melting the chocolate.
- Blender – I use my Vitamix for this recipe, but a Bullet blender would work too. You don’t need a high-powered machine for this recipe.
- Loaf Pan – For pouring the fudge mixture into to set.
- Parchment Paper – A must for easy removal and cleanup! We recommend unbleached parchment.
- Ten variable speeds allow you to blend the smoothest smoothies.
- BPA Free.
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
First, line the loaf pan with parchment paper and set aside.
Step 2
Next, transfer the pumpkin puree to the blender.
Step 3
Then, melt the chocolate chips, either in intervals in the microwave or on the stovetop.
Step 4
Next, pour the melted chocolate into the blender with the pumpkin puree.
Then, add the maple syrup to the blender.
Blend it until the pumpkin has fully mixed into the chocolate.
Step 5
Next, pour the pumpkin mixture into the prepared pan and spread evenly with a spatula. Tap the pan on the counter a few times to level the mixture out.
Step 6
Finally, refrigerate or freeze the pan until set, about 1 hour.
Once firm, cut this easy treat into squares with a sharp knife.
Expert Tip!
Use a large, sharp chef’s knife rather than a small paring knife, and warm the blade under hot water before drying it completely. The warm blade will glide more smoothly through the frozen fudge for cleaner cuts.
Substitutions and recipe variations
Substitute honey instead of maple syrup as the natural sweetener.
Add toasted nuts to the mixture, like walnuts or pecans, for a lovely crunch. See how I toast nuts on a stovetop. They are soooooo good in recipes like this.
Top with some roasted pumpkin seeds before chilling for a tasty seasonal addition.
Fancy it right up with a teaspoon vanilla extract and a pinch of nutmeg.
FAQS
No. Use plain pumpkin puree, since pumpkin pie filling contains added sugar and spices that can change the texture and flavor of this healthier pumpkin fudge.
Yes! As mentioned above, make sure your chocolate chips have lecithin so they set properly. So go as dark as your palate prefers.
Storage tips
To Store: Keep the fudge pieces in an airtight container in the fridge or freezer for up to 2-3 weeks. Add parchment paper between layers to prevent sticking.
More fall-inspired recipes
If you’ve tried this fudge recipe pumpkin, please give me a rating and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Pumpkin Fudge
Ingredients
- 1 can pumpkin puree
- 1½ cups chocolate chips
- 2 tbsp maple syrup
Instructions
- Line a loaf pan with parchment paper and set aside.
- Empty the can of pumpkin puree into a blender.
- Melt the chocolate chips, either in intervals in the microwave or on the stovetop.
- Pour the melted chocolate into the blender with the pumpkin puree.
- Add the maple syrup to the blender and blend until all the pumpkin is mixed into the chocolate.
- Pour the pumpkin mixture into the prepared pan and spread evenly. Tap the pan on the counter a few times to level the mixture out.
- Place the pan in the fridge or freezer until it is set, approximately 1 hour.
- Once the mixture is firm, cut into squares.