One bite of this creamy, melt-in-your-mouth Pumpkin Freezer Fudge will have you savoring every bite and hiding the rest of the pan to keep it all to yourself.
With Halloween just days away, pumpkin recipes are on repeat in my kitchen. Last weekend we held our annual pumpkin-carving get-together, and the creativity around the table never fails to delight. Pumpkin flesh and seeds are everywhere, the smell of roasting seeds fills the air, and we warm up with steaming pumpkin soup afterward.
The highlight is always when night falls and we light the jack-o’-lanterns to admire our handiwork. Crowding together in the dark to see those glowing faces is a simple, satisfying moment.
This freezer fudge was part of our dessert spread and—no surprise—it vanished first. I already have a new batch tucked away in the freezer, and it’s all I can do not to polish off the whole pan before anyone notices.
The texture is unbelievably creamy with a true pumpkin-pie flavor. Toasted walnuts add a satisfying crunch, while each bite melts luxuriously in your mouth. It’s not overly sweet, and it’s made from wholesome ingredients like coconut oil, almond butter, coconut sugar, warming spices, and real pumpkin.
Yes, a fudge that tastes indulgent yet uses good-for-you ingredients. It’s best enjoyed straight from the freezer, which makes it convenient to prepare an entire pan and keep it frozen for months. Tuck it away deep in the freezer so it won’t be easily discovered—unless that’s the point.
You really should try this. That is all.
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Kitchen notes: To make this vegan, use organic brown sugar if you choose brown sugar. Pecans can be substituted for walnuts if you prefer.
Pumpkin Freezer Fudge
gluten free, dairy free, refined sugar free, vegan
- ½ cup (125 g) pure pumpkin puree, canned or well-drained homemade
- 1 cup (150 g) coconut palm sugar (or brown sugar or maple sugar)
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon nutmeg
- ⅛ teaspoon allspice
- ⅛ teaspoon salt
- ½ teaspoon apple cider vinegar
- ½ cup (120 ml) almond or cashew butter
- 1 cup (240 ml) coconut oil, melted
- 1 cup (100 g) toasted walnuts (see below)
Preheat the oven to 350°F (175°C) if toasting walnuts. Line an 8 x 8 inch (20 x 20 cm) square baking dish with a parchment paper sling that extends up two opposite sides; crease the paper along the bottom edges so it lies flat and creates clean sides for lifting the fudge out later.
To toast the walnuts: spread them in a single layer on a rimmed baking sheet and bake for 10–15 minutes until golden and fragrant. Let cool and rub off any loose skins.
In a mixing bowl, whisk together the pumpkin puree, coconut sugar, spices, salt, and apple cider vinegar. Add the almond or cashew butter and whisk until incorporated. Pour in the melted coconut oil and blend with an immersion blender until completely smooth, or pulse the mixture in a regular blender. You may need to move the immersion blender up and down to get the mixture going.
Chop the toasted walnuts coarsely and fold them into the fudge mixture. Scrape the mixture into the prepared pan and smooth the top with a spatula.
Refrigerate until firm, about 3 to 4 hours. Once set, run a knife around the pan edges not covered by parchment to loosen. Lift the slab from the pan using the parchment flaps and transfer it to a cutting board. Cut into 36 squares.
Layer the pieces in a freezer-safe container with parchment or wax paper between layers to prevent sticking. Store in the freezer and enjoy straight from frozen; pieces can also be stored in the refrigerator for shorter-term use.
Makes about 36 addictive freezer fudge squares.
Guten Appetit!
it’s a busy place
digging out the tasty seeds to roast with seasonings
if you’re the first one done, you get to rest and oversee the others