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6-ingredient vegan pumpkin fudge | simpleveganblog.com #vegan #glutenfree

Vegan Pumpkin Pie Fudge

Servings 9 1x

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This vegan pumpkin pie fudge is perfect for those people who are really busy and don’t have time to cook.


  • 1 cup chopped pumpkin (175 g)
  • 1/4 cup coconut oil (55 g)
  • 1/2 cup almond butter (125 g)
  • 1/2 cup coconut milk (114 g)
  • 20 Medjool dates, pitted
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground ginger


  1. Blend all the ingredients in a food processor until smooth (see picture below).
  2. Place the mixture in a baking dish with parchment paper and let stand in the freezer for at least 3 hours or until the fudge is hard.
  3. Cut the fudge into pieces and add some nuts, seeds or dried fruits on top if you want. We added some pumpkin seeds and some raisins.
  4. Store in the freezer. Let stand a few minutes at room temperature before eating if it’s too hard.