Pumpkin Pie Fudge

This pumpkin pie fudge recipe is an easy no-bake dessert for fall! It’s made with sweetened condensed coconut milk, pumpkin puree, nut butter, and pumpkin spice. This homemade fudge is also vegan, dairy-free, and gluten-free friendly. If you love pumpkin desserts, you’ll be craving this freezer fudge every fall season!

Who doesn’t love an easy homemade freezer fudge? You may have already tried my S’mores Fudge and Matcha Fudge recipes, but this pumpkin pie fudge is so fun to make during fall.

The recipe uses similar ingredients as my other fudge treats (like sweetened condensed coconut milk), but it also contains pumpkin puree, maple syrup, and pumpkin spice. This really elevates the dessert, creating a delicious fall flavor.

Another thing I adore about homemade fudge is how quick and easy it is to make. We’ll simply melt the ingredients together, pour the mixture into a pan, and then freeze it. If you’d like to, you can decorate it with toppings like crushed pecans or chocolate chips.

This pumpkin pie fudge is:

• Vegan, dairy-free, oil-free, and gluten-free
• Rich, creamy, and sweet
• Subtly spiced with pumpkin pie spice
• An easy no-bake pumpkin dessert
• Perfect for the fall season

What is pumpkin fudge made of?

• Nut butter: Use almond butter, cashew butter, or peanut butter. I recommend a thick no-stir kind for the best results.
• Sweetened condensed coconut milk: This thick liquid is made from coconut milk and sugar. It’s ultra sweet, creamy, and a dairy-free alternative to sweetened condensed milk.
• Pumpkin puree: Be sure to use canned pumpkin puree, not pumpkin pie filling. Pumpkin should be the only ingredient on the label.
• Maple syrup: This sweetener adds a hint of maple flavor.
• Vanilla extract: A dash of vanilla elevates the overall flavor and adds some extra sweetness.
• Pumpkin pie spice: This aromatic blend contains cinnamon, nutmeg, cloves, and ginger. If you cannot find any at the grocery store, you can make it at home.
• Salt: A pinch of salt enhances the other ingredients.

How to make pumpkin pie fudge

For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.

First, line a loaf pan with parchment paper, leaving some paper hanging over the edges. This will prevent the fudge from sticking to the pan.

Warm a pot or saucepan over medium heat. Add sweetened condensed coconut milk, nut butter, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and salt. Whisk the ingredients together until evenly combined and melted through.

Pour the mixture into the lined loaf pan. If desired, add any toppings of your choosing (like crushed pecans or chocolate chips).

Chill the fudge in the freezer for 2 hours (or until it sets). Lift parchment paper out of the pan to easily remove the fudge. Slice into squares. Enjoy!

Tips for making this pumpkin chocolate fudge

Use a no-stir nut butter. I recommend using a thick, no-stir nut butter for the best results. You want the nut butter to be totally solid at room temperature, not runny or liquid-y.

Do not use pumpkin pie filling. Make sure you are using pumpkin puree, not pie filling. Check the label on your can. Pumpkin should be the only ingredient listed.

Add toppings. You can decorate the fudge if you’d like to do so. Before storing it in the freezer, sprinkle crushed pecans, crushed walnuts, or shredded coconut on top. Alternatively, drizzle melted chocolate over the top for a chocolate swirl.

How to make clean slices: Run a sharp knife under hot water for 10-15 seconds, then wipe it dry with a paper towel. Gently slice into the fudge.

How to store pumpkin fudge

Store this vegan pumpkin fudge in a sealed container inside the freezer. Enjoy within 1-2 weeks.

More vegan pumpkin desserts

• Vegan Pumpkin Chocolate Chip Cookies
• Gooey Chocolate Chip Pumpkin Bars
• Vegan Pumpkin Bread
• Pumpkin Mug Cake (Vegan & Gluten-Free)
• Pumpkin Chocolate Chip Oatmeal Cookies

If you try this Pumpkin Pie Fudge, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!

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