Pumpkin Fudge Recipe (4 Ingredients) (2024)

This easy pumpkin fudge recipe is a crowd-pleasing dessert that’ll satisfy all the die-hard pumpkin fans in your life. Made with creamy cashew butter and perfectly sweetened pumpkin, it’s a foolproof recipe that gets better with every bite!

Pumpkin Fudge Recipe (4 Ingredients) (1)

No bake desserts are a big deal in my house, as they should be. I mean, to be able to whip up a decadent dessert without spending hours in the kitchen, how cool is that? Honestly, it almost feels like cheating.

When I can combine my love of easy desserts with my love of all things pumpkin, it’s even better. That’s why I’ve been making pumpkin brownies, pumpkin bars, and pumpkin-spiced fudge nonstop.

Table of Contents
  1. Recipe highlights
  2. What is pumpkin fudge made of?
  3. How to make pumpkin fudge
  4. Recipe tips and variations
  5. Storage instructions
  6. Frequently asked questions
  7. More no-bake desserts to try
  8. Pumpkin Fudge Recipe (Recipe Card)

Recipe highlights

  • 4 ingredients. Just 4 simple ingredients, plus some optional spices, are all you need to make this easy fudge recipe.
  • Healthy. No granulated sugar and no sweetened condensed milk are needed, yet you still get irresistibly decadent fudge.
  • A chocolate-free fudge recipe. Look, not everyone loves chocolate as much as I do, and while this breaks my heart, I get it. Unlike most pumpkin fudge recipes, this one has no white chocolate.
  • Dairy-free. Like maple fudge, this recipe is made without any evaporated milk, so it’s totally vegan-friendly.

What I enjoy most about this recipe is how easy it is to make! Just combine the ingredients in a bowl, then transfer them to your baking dish and let it set in the fridge. No candy thermometer or tons of hands-on time is needed. Like my sugar cookie bars, it’s the perfect make-ahead treat.

Pumpkin Fudge Recipe (4 Ingredients) (2)

What is pumpkin fudge made of?

As I mentioned, this recipe uses just a few basic ingredients. Here’s what you’ll need:

  • Cashew butter. I prefer cashew butter over other nut butters because it’s relatively mild in flavor, so the pumpkin really stands out. That said, if you’d rather use almond butter or tahini for a nut-free version, you certainly can.
  • Maple syrup. Sweetens the bars and adds a complimentary caramelized flavor. I’ve also used agave, and it works great.
  • Pumpkin puree. Look for pumpkin puree instead of pumpkin pie filling, which will have sugar and spices already added.
  • Coconut oil. Helps to hold the fudge together at room temperature. I also tried using butter, and while it did work, the fudge was quite oily and didn’t hold together well.
  • Pumpkin pie spice. Optional, but definitely a good idea if you want to impart even more pumpkin flavor. When I’m out of pumpkin pie spice, I’ll use cinnamon and nutmeg.

Find the printable recipe with measurements below.

How to make pumpkin fudge

Step 1- Prep work. Line an 8×8-inch baking dish or baking pan with aluminum foil or parchment paper and set aside.

Step 2- Make the batter. In a microwave-safe bowl or on the stovetop, melt the cashew butter with coconut oil. Add maple syrup, pumpkin puree, and pumpkin pie spice, stirring to combine.

Step 3- Transfer and chill. Pour the fudge mixture into the prepared pan and refrigerate until firm.

Pumpkin Fudge Recipe (4 Ingredients) (3)

Recipe tips and variations

  • Leave some parchment paper sticking out. When you line the baking dish with parchment, leave enough sticking out that you can use it to help pop out the fudge once it’s set. That way, you won’t have to risk making a sticky mess. Ask me how I know…
  • Add mix-ins. While I like usually like my fudge to be smooth and creamy, sometimes I’ll stir in some roasted pecans, pumpkin seeds, or white chocolate chips for a little texture.
  • Cut the fudge when it’s fully set. My #1 tip for fudge is to make sure it’s totally firm before trying to slice it. And make sure to use a sharp knife!
  • Use up the extra pumpkin. This recipe calls for just ½ cup of pumpkin puree, so if you’re wondering what to do with the rest of the can, I suggest making pumpkin balls or pumpkin blondies.
  • Bump up the pumpkin. When I’m really feeling the holiday season (especially Thanksgiving), I like to add a few teaspoons of pumpkin spice to the batter.
  • Add vanilla extract. I thought this fudge was flavorful enough as is, but you could add 1 teaspoon vanilla extract to really amp up the flavor.

Storage instructions

To store: Store leftover fudge in an airtight container in the fridge for up to 3 weeks.

To freeze: Freeze leftover fudge in a freezer-safe container for up to 6 months. I like to separate the layers of fudge with parchment paper so they don’t stick. Let the frozen fudge thaw overnight in the fridge before enjoying.

Pumpkin Fudge Recipe (4 Ingredients) (4)

Frequently asked questions

What is the secret to good fudge?

I’ve found that the secret to making REALLY good fudge is to use high-quality ingredients, avoid overheating the fudge, and allow it to fully set before slicing.

More no-bake desserts to try

  • Peanut brittle– Easy 3-ingredient brittle with no corn syrup needed.
  • Chickpea cookie dough– Cookie dough you’re encouraged to eat straight out of the bowl!
  • Millionaire shortbread- Buttery crust, gooey caramel filling, and rich chocolate, what sounds better than that?
  • Tiramisu cookies– Easy no-bake cookies that taste just like the classic dessert.
  • Oreo dip– A current fan-favorite in our house!

Pumpkin Fudge Recipe (4 Ingredients) (5)

Pumpkin Fudge Recipe

5 from 43 votes

This easy pumpkin fudge recipe is a crowd-pleasing dessert that’ll satisfy all the die-hard pumpkin fans in your life. Made with creamy cashew butter and perfectly sweetened pumpkin, it’s a foolproof recipe that gets better with every bite!

Servings: 30 servings

Prep: 5 minutes mins

Cook: 2 minutes mins

Total: 7 minutes mins

Rate This Recipe

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Video

Ingredients

Instructions

  • Line an 8 x 8 baking dish wish aluminium tin foil or baking paper and set aside.

  • In a microwave safe bowl or stovetop, melt your cashew butter with coconut oil. Add your pure maple syrup then stir through your pumpkin puree until fully combined. Top with optional pumpkin pie spice.

  • Pour mixture into lined baking dish and refrigerate until firm.

Notes

TO STORE. Store leftover fudge in an airtight container in the fridge for up to 3 weeks.

TO FREEZE. Freeze leftover fudge in a freezer-safe container for up to 6 months. I like to separate the layers of fudge with parchment paper so they don’t stick. Let the frozen fudge thaw overnight in the fridge before enjoying.

Nutrition

Serving: 1servingCalories: 142kcalCarbohydrates: 7gProtein: 3gFat: 12gSodium: 3mgPotassium: 110mgFiber: 0.5gSugar: 2gVitamin A: 636IUVitamin C: 0.2mgCalcium: 13mgIron: 1mgNET CARBS: 7g

Course: Dessert

Cuisine: American

Author: Arman Liew

Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Recipe originally October 2019 but updated to include new information for your benefit.

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsem*nt, recommendation, testimonial, and/or link to any products or services from this website.

Pumpkin Fudge Recipe (4 Ingredients) (2024)

FAQs

What is the secret to good fudge? ›

Tips for Making Fudge
  • Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
  • Avoid Stirring Once the Mixture Comes to a Simmer. ...
  • Beat Thoroughly.
Mar 8, 2023

Why is my 3 ingredient fudge not setting? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

What is pumpkin fudge made of? ›

Combine the granulated sugar, brown sugar, evaporated milk, pumpkin, butter and spice in a medium saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F.

What consistency should fudge be before it sets? ›

As it falls to the bottom of the glass, the syrup cools and forms into a ball. Remove the ball from the water and check its consistency with your fingers. For perfect fudge, the syrup should form a soft ball that can be picked up, but easily flattened.

Is evaporated milk or condensed milk better for fudge? ›

Evaporated milk doesn't have sugar added. The sweetened condended milk is needed as no extra sugar is added to the fudge. If evaporated milk were used then the fudge would not be sweet enough and also would still be too soft unless the fudge is frozen.

What not to do when making fudge? ›

7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels
  1. Using the Wrong Pan. All candy and confections start by melting sugar. ...
  2. Stirring the Sugar. ...
  3. Not Using a Candy Thermometer. ...
  4. Leaving Out the Parchment Paper Lining. ...
  5. Skipping the Cooking Spray. ...
  6. Scraping the Pot. ...
  7. Using a Cold Knife to Slice.
Dec 16, 2015

What is the secret to smooth fudge that is not gritty? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

Why do you add vanilla to fudge? ›

Vanilla is often added to chocolate candies or other chocolate recipes because it complements and accents the flavor of chocolate.

Can you fix fudge that didn't set? ›

OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).

What is the difference between Libby's pumpkin and pumpkin pie filling? ›

Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks. Unlike pumpkin pie mix, canned pumpkin does not have any spices, sugars, or other additives. In many cases, the only ingredient is pumpkin.

Is Libby's pumpkin made of pumpkin? ›

Libby's, the quintessential canned pumpkin brand, uses a proprietary strain of the Dickinson pumpkin variety in their product, which is also often called a Dickinson squash. On Libby's website, it states that their product is 100 percent pumpkin.

What's the difference between canned pumpkin and pumpkin filling? ›

They are the same product. Both canned pumpkin puree and pie filling are useful, shelf-stable ingredients that can help speed up your kitchen prep time. Just remember that puree is unsweetened, while pie filling contains sugar and spices. This will help you choose the right pumpkin product for your recipes.

Should I stir fudge while boiling? ›

Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.

Can you over beat fudge? ›

Beating the cooled batter is one of the crucial steps of fudge-making, but overbeating can turn fudge hard as a rock. Pay close attention to the change in appearance and only beat the fudge until it loses its glossy sheen.

What happens if you stir fudge too early? ›

Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.

What makes high quality fudge? ›

It's the size of sugar crystals that makes the knees of fudge lovers buckle…the smaller the crystals, the less they are perceived on the tongue and the more the fudge tastes smooth and creamy. Cooking, and beating after cooking, is the key to successful fudge.

What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

What keeps fudge from getting hard? ›

If you let your fudge get too hot, the sugars will start to concentrate and the fudge will be crumbly, dull, and hard. To fix it, put it back into the saucepan and add about 3–4 US tbsp (44–59 ml) of 35% fat whipping cream. Stir the mixture as you heat it until the sugar in the fudge is melted.

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