This pumpkin fudge recipe is a wonderful treat for anyone who love pumpkin. Best of all, it is gluten free, non dairy and legal on Paleo, SCD and GAPS diets!
If you’re like me, you can’t get enough of pumpkin goodies in the fall season--or any time of year!
Disclosure: We may receive a commission if you purchase through links in this post.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. For more information, see our disclosure page.
1 cup pumpkin puree (learn how to make your own pumpkin puree here, or use canned)
1/3 cup coconut butter
1/4 cup coconut oil, melted
1 tsp pure vanilla extract
1/4 cup honey
1/2 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Pinch of sea salt
Line an 8x6 pan with unbleached parchment paper. We used this.
Mix the pumpkin puree, melted coconut butter, melted coconut oil, vanilla, honey, cinnamon, ground ginger, ground nutmeg, ground cloves and salt in a mixer or food processor. Mix well, till all ingredients are well blended.
Pour the mixture into the prepared pan. Place the pan in the refrigerator for about an hour.
Slice into squares and serve! Keep any leftovers refrigerated, as the coconut ingredients may soften at room temperature.
Photos by Julia of ReformStead.
Return to Top of Pumpkin Fudge Recipe