Healthy Pumpkin Fudge

5 from 2 votes

This Healthy Pumpkin Fudge is so easy to make and made from simple, wholesome ingredients. Each piece of this creamy seasonal treat has 10 grams of protein and can be made keto, or paleo.

Prep Time5

Cooling Time20

Total Time25

Course: Dessert, Snack

Cuisine: American

Servings: servings

Calories: 143kcal

Author: Amanda McGillicuddy

Equipment

Bread pan
Parchment paper
Large bowl
Whisk

Ingredients

½ cup Canned pumpkin puree
½ cup Cashew butter unsweetened
¼ cup Coconut oil
¼ cup Pumpkin puree
¼ cup Maple syrup For keto: Use ¼ cup granulated allulose + ¼ teaspoon liquid stevia (or stevia to taste) or ¼ cup of your preferred low-carb sweetener that measures 1:1 with sugar *see ingredient notes for other sweetener options*
¼ cup Grass-fed collagen protein powder Optional
2 teaspoon Pumpkin pie spice
¼ tsp. Sea salt

Instructions

Line a bread pan with parchment paper, leaving tabs on all sides that will allow you to remove the fudge from the pan once set. Set aside.
Add coconut oil to a small saucepan and melt over low heat. If using a granulated sweetener, you can add the sweetener to the saucepan with the melted coconut oil and stir to dissolve (liquid sweeteners can be added with the remaining ingredients).
Remove pan from heat and whisk in remaining ingredients (except for collagen). Whisk until smooth.
Sprinkle in collagen while whisking to avoid clumps. Continue to stir until smooth.
Spread the mixture evenly into your prepared bread pan.
Place the bread pan in the freezer until it has set and is hard enough to slice (at least 20 minutes). Slice into 8 large or 12 small pieces (it is quite rich, so I personally prefer smaller pieces). Store in an airtight container in the fridge because the fudge will be soft at room temp.

Notes

Scroll up to see ingredient notes, possible substitutions, and microwave instructions.

If the fudge sets in the freezer overnight, it will need to thaw at room temperature for about 10 minutes before slicing.

Nutrition information was calculated using maple syrup. For keto variations, 1/12th of the recipe will contain 124 calories and only 4 grams of carbs.

Nutrition