Healthy Pumpkin Fudge

It’s pumpkin spice season! It’s the time of year where the grocery stores have pumpkin spiced everything, from cookies to cakes to pies to ice cream and more. The coffee shops start offering their signature pumpkin spice drinks and baked goods. Pumpkin spice is everywhere you look! I think we love pumpkin spice so much because it reminds us of the comfort of fall after several months of hot weather and rushing around doing lots of outdoor activities. It’s nice to cozy up with a blanket and something delicious with warming spices when the weather cools down.

I’m a pumpkin spice fan too, and as soon as the weather begins to cool down I get excited to start baking and making my kitchen smell like cinnamon and nutmeg. This pumpkin fudge is a no-bake way to enjoy the fall flavours of pumpkin and cinnamon. It’s like the filling of a pumpkin pie in fudge form. Yum!

I love making freezer fudge like this because I love just a little bite of something sweet after a meal. Keep a batch of pumpkin fudge slices in your freezer for whenever the pumpkin spice craving hits you. Unlike most fudge, this one is made with no dairy and no refined sugar. It also has real pumpkin in it, not just “pumpkin flavour”. It won’t give you a sugar rush like you might get from fudge made with processed sugar. It also contains some protein, fibre, and healthy fats so it will make you feel full faster.



2 cups of raw cashews
½ cup of pure pumpkin puree
½ cup of unrefined coconut oil
½ cup of pure maple syrup
⅛ teaspoon of salt
2 teaspoons of pumpkin pie spice


  1. Blend all ingredients in a high speed blender or food processor until smooth. Pour into a loaf pan lined with parchment paper and spread evenly. Chill in the freezer for at least 2 hours before cutting.
  2. Cut into slices or squares and store in the refrigerator or freezer.

Contributed by Melanie Maxwell, R.H.N.