Pumpkin Fudge

This super simple pumpkin fudge recipe needs only 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.

Course Dessert, Snacks

Cuisine American

Prep Time 15

Chill 1

Total Time 1 15

Servings

Calories 50kcal

Author Sharon Rhodes

Ingredients

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.

Video

Notes

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.

Nutrition