This Vegan Pumpkin Freezer Fudge is the perfect healthier treat to make this Fall! Not only is it easy to make, but it's also dairy-free, gluten-free, and refined sugar-free for a treat everyone can enjoy!
If you loved my Chocolate Tahini Freezer Fudge, then making this Pumpkin Fudge is a no-brainer! The texture is super similar to my tahini fudge, but this fudge has all the best flavors of Fall!
Ingredients:
Ingredient & substitution notes:
- Cashew Butter: I chose to use cashew butter in this recipe as it has a really mild taste, which allows the flavor of the pumpkin to shine through!
- You can substitute 1:1 with almond butter, peanut butter, or even tahini, but the flavors of these butters will mask the pumpkin flavor a bit!
- Pumpkin: I used canned unsweetened pumpkin puree for this recipe.
- I don't recommend organic pumpkin puree as it tends to be too watery, so stick to brands like Libby's.
- Coconut oil: Coconut oil is an important ingredient in this recipe because of its ability to turn solid when refrigerated/frozen.
- If you don't love the taste of coconut, then I highly recommend using refined coconut oil.
- There is no good substitute to use here.
- Maple Syrup: It's important to use real maple syrup here because it freezes at cold temperatures and holds the fudge together.
- If you are not vegan, honey works great as a 1:1 substitute.
- Chocolate Chips: To keep this refined sugar-free, use chocolate chips made with coconut sugar.
- Vanilla: I always prefer baking with Vanilla bean paste; however, you can substitute 1:1 with vanilla extract for similar results.
How to make vegan pumpkin fudge
This pumpkin fudge truly couldn't be easier to make!
It starts by adding all of the ingredients to a large bowl and whisking together until completely smooth.
Pour the pumpkin fudge batter into a parchment-lined loaf pan. Then, use a spatula to distribute it throughout the pan evenly.
I like using If You Care parchment paper since it is compostable, and I used my USA Loaf Pan for this recipe. I also highly recommend buying some metal clips to hold the parchment paper in place.
Next, sprinkle the vegan chocolate chips on top. Then, add the fudge to the freezer to solidify for at least 2-3 hours (but ideally overnight).
Once the fudge is frozen, remove it from the freezer. Cut the freezer fudge into 8 large square slices and enjoy cold!
How to store freezer fudge:
This pumpkin fudge will melt relatively quickly once it's out of the freezer. After slicing, immediately place the squares of fudge into a freezer-safe bag and store them for later.
My favorite way to store this fudge is in Stasher bags or a Ziploc bag.
This fudge will keep in a sealed container or bag for up to 1 month in the freezer.
I can't wait for you to try this Pumpkin Freezer Fudge! It's the perfect healthy Halloween treat and great to enjoy all Autumn long. Enjoy!
-TSG
More refined sugar-free pumpkin treats you will love:
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Vegan Pumpkin Freezer Fudge
Ingredients
- ½ cup cashew butter unsalted
- ½ cup pumpkin puree
- â…“ cup maple syrup
- ¼ cup melted coconut oil
- 2 teaspoons vanilla bean paste or vanilla extract
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- â…“ cup chocolate chips choose ones made with coconut sugar to keep it refined sugar-free!
Instructions
- Line a loaf pan with parchment paper and set it aside.
- Then, add the cashew butter, pumpkin puree, maple syrup, melted coconut oil, vanilla, pumpkin spice, and salt to a large mixing bowl. Mix until a thick and smooth batter forms.
- Pour the fudge batter into the lined loaf pan and use a spatula to spread the fudge evenly in the pan. Then, sprinkle the chocolate chips on top.
- Add the pan to the freezer for at least 2-3 hours to set, but ideally let it set overnight.
- Once the fudge has frozen through, remove it from the freezer and cut it into 8 evenly sized squares.
- Enjoy immediately and store any remaining fudge slices in a freezer-safe container or bag so they do not melt.
Notes
- Please see the blog post for recipe tips & substitution ideas.
- The fudge will melt VERY fast when it's out of the freezer, so make sure to enjoy it right away.
- Fudge can be kept in the freezer for up to 1 month. I recommend storing it in a freezer-safe bag and love using my Stasher Bags. However, you can also store it in a closed container between sheets of parchment paper so the pumpkin fudge slices do not stick to each other.
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