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Vegan Pumpkin Pie Fudge
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5 from 7 votes

5-Ingredient Pumpkin Pie Fudge

Looking for a speedy way to get your vegan and gluten-free pumpkin pie fix? Look no further. This naturally sweetened 5-ingredient pumpkin pie fudge comes together with simple ingredients and incredibly speedy methods. 
Prep Time1 hr 5 mins
Cook Time5 mins
Total Time1 hr 10 mins
Course: Dessert, Fudge
Servings: 12 -16 pieces


  • ½ cup coconut butter*
  • ¼ cup plus 2 tablespoons canned pumpkin puree
  • 3 tablespoons pure maple syrup
  • 2 tablespoons creamy almond butter
  • 2 teaspoons pumpkin pie spice
  • Tiny pinch fine grain sea salt


  • Add all ingredients to a medium sauce pan over low heat. Whisk constantly for 3-5 minutes or until all ingredients have melted together.
  • Grease a small 3x5 or 4x6 container (depending on desired thickness) with coconut oil and pour the mixture into the container.
  • Drop the container on your counter a few times to smooth out the surface of the fudge.
  • Freeze for 1 hour to set.
  • Remove the block of fudge from the container by turning it over and tapping the container until it releases.
  • Slice into 12-16 pieces.
  • Store the fudge in the refrigerator if you prefer a softer fudge or in the freezer if you prefer a denser, firmer fudge.


*Coconut butter is very different than coconut oil, so be sure you're using coconut butter. Here's a helpful analogy: coconut butter is to peanut butter as coconut oil is to peanut oil.