Pumpkin Pie Spice Peanut Butter Fudge

Pumpkin Pie Spice Peanut Butter Fudge


Pumpkin Pie Spice Peanut Butter Fudge


This pumpkin pie spice peanut butter fudge is what fudge dreams are made of.

It’s silky smooth texture melts in your mouth, yet it’s firm enough that it doesn’t melt in your fingers. It’s deliciously creamy, while remaining dairy free, and has a rich caramelised, pumpkin spice flavour.

Would it surprise you if I said this perfect textured fudge doesn’t require any cooking either? No pots of bubbling hot sugar that require risking your hands and arms to searing hot spits as you stir it.

This pumpkin spice fudge is one of the easiest fudge recipes you’ll ever make. Once you’ve made the pumpkin puree, simply combine the remaining ingredients in a blender, pour into a tin and then into the fridge to set.

This pumpkin pie spice fudge is sweetened only with pumpkin and rice syrup. Unlike regular fudge, where refined white sugar is the main ingredient, this recipe only contains whole food sweeteners and unrefined sugar, and in much lower quantities.

Because this fudge is made with pumpkin puree it means it’s not just empty calories but a source of phytonutrients, vitamins, minerals and fibre. Pumpkin is a great source of beta-carotene (hence it’s orange colour) which converts to vitamin A which is amazing for eyes and skin, as are vitamins E & C which are also abundant in pumpkins. 

For more pumpkin recipe inspo, check out these sugar free pumpkin recipes:

Pumpkin Pancakes

Pumpkin Pie Brownies

Pumpkin Pie Granola

Pumpkin & Red Lentil Coconut Curry


Pumpkin Pie Spice Peanut Butter Fudge


The warming pumpkin pie spices in this fudge make it the perfect healthy Halloween or Thanksgiving treat, but if you’re a pumpkin spice fan then you definitely don’t need to wait until those occasions to enjoy it!

I hope you enjoy this simple vegan fudge recipe, and when you make it be sure to come back and tell me what you think in the comments below.



Serves: 10 to 12
Prep time: 20 minutes Cook time: 10 minutes

1/2 pumpkin or squash (to make 1/2 cup pumpkin puree)
1/2 cup smooth peanut butter
1/2 cup coconut oil, melted
1/3 cup rice syrup
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp pink Himalayan salt

To make the pumpkin puree:

To bake, cut the pumpkin into large pieces rub with a little oil and place on a line baking tray in a preheated 180°C oven for approximately 20 to 30 minutes until you can easily mash with a fork.

To boil, remove the seeds and stringely bits from the pumpkin, cut off the skin and then into cubes. Place pumpkin in a small pot, cover with cold water and bring to the boil. Boil approximately 10 minutes or until you can easily mash pumpkin with a fork.

To puree, place the cooked pumpkin into a high speed blender and blend on high until very smooth. Note, baked pumpkin has less moisture so you may need a little extra water to get the blender going.

To make the fudge:

Add the remaining ingredients to the blender and blend until smooth.

Pour the fudge into a lined loaf pan, smooth the top and place in the fridge to set for 30 minutes to 1 hour. When the fudge is firm to touch cut into squares. Store in a sealed container in the fridge for up to 5 days, or freeze for up to 1 month.


Pumpkin Pie Brownies – Sugar Free

Pumpkin Pie Brownies – Sugar Free

Pumpkin Pie Brownies


I created these pumpkin pie brownies because I needed a “sweet treat” that contained absolutely no sugar. And by no sugar I mean not even unrefined sugars such as coconut sugar or rice syrup. No dates, no fruit, nothing.

The reason for this crazy idea is I’m doing a cleanse to improve my gut health which requires me to cut out all sugar for 6 weeks. For someone who loves their desserts this has been pretty hard. But it’s also been really interesting too. When you start looking at ingredients and thinking about how you cook, you realise just how much extra sugar is hidden in your diet.

Being a big dessert person I knew I wouldn’t be able to do this cleanse without any sort of sweet treats. So I racked my brains to think of what I could make that would meet the “no sugar” criteria.

First off I tried using stevia in my raw chocolate avocado mousse recipe. This mousse is usually pretty amazing (if I say so myself), but tragically when I swapped the maple syrup for stevia the resulting mousse was inedible!

Stevia has a very sweet flavour but because it’s not a sugar, it doesn’t mix with the rest of the flavours in the same way that pure maple syrup does. When I had a spoonful of my stevia mousse creation I was immediately overpowered by the bitter cacao flavour. A few seconds later I started to taste the super sweet stevia flavour which continued to linger long after. Not pleasant at all. From this experience I think stevia might be best left to sweetening things like hot drinks and smoothies.

Since stevia was out, that pretty much left me with vegetables.

Sweet potatoes, beetroot, carrots and pumpkin are all very sweet tasting vegetables and when cooked, they have a great workable texture. Pumpkin pie immediately sprung to mind so I started experimenting with a butternut squash as it has the sweetest flavour.

Squash and pumpkins contain quite a lot of water so by roasting them in the oven instead of steaming, you avoid creating a soggy cake or brownie. Once the butternut was cooked and cool enough to handle, I mixed it with pumpkin pie spices, ground pecans (because their caramel flavour goes so well with pumpkin pie!), coconut milk and eggs. I poured the batter into into a brownie pan, baked it in the oven for 20 minutes and the result was pretty damn amazing according to my sugar deprived tastebuds!!

The best way to describe these pumpkin pie brownies is the filling from a pumpkin pie. It’s the right amount of sweet and spicy and has a lovely soft, custard-like texture. So if you’re a spiced pumpkin pie fan, I think you’ll love this brownie.

I do need to say, however, this pumpkin pie brownie is not a super sweet treat. It’s definitely not savoury (I wouldn’t do that to you), but it’s just not sickly sweet as some brownies or pumpkin pies can be.

So if you’re a person who really likes your desserts sugary sweet, and you’re not in the middle of a sugar cleanse, then this recipe may not be for you. I did take this pumpkon pie brownie to a dinner party and 5 out of 6 of guests loved it. The 6th guest didn’t say anything and still politely ate their piece but you could tell they wouldn’t be coming back for seconds. Perhaps they just weren’t a pumpkin fan or, as I said above, it may not be for everyone!

As this miraculous dairy, grain and sugar free brownie is sweetened only with pumpkin it’s a great treat to feed your little ones too. Depending on their tastebuds, you may just want to adjust the amount of spices you add. Likewise, anyone on a low or sugar free diet, or anyone following a full paleo diet, this pumpkin pie brownie is for you! It’s delicious straight out of the oven and even better chilled the next day.


I hope you give these pumpkin pie brownies a try and I would LOVE to hear your feedback. Did you like the recipe?

Have you tried anything like this before?! Leave me a comment down below.


Pumpkin Pie Brownies


Sugar Free Pumpkin Pie Brownies

Servings: Approximately 18-20
Prep time: 20 minutes Cook time: 45minutes + 20 minutes

1 medium butternut squash to yield approximately 1 1/2 cups cooked puree
2 1/2 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp freshly ground nutmeg
1/2 tsp vanilla powder
pinch Himalayan pink salt
1 cup/ 250ml coconut milk
3 eggs
1/2 cup/ 70g pecan nuts, finely ground

Preheat the oven to 160ºC fan bake. Cut the butternut squash into quarters, leave the skin on and seeds. These can be scooped out later and prevent it from drying out too much while cooking. Smear a little coconut oil on the cut flesh and place on a baking tray in the centre of the oven. Roast for approximately 30-45 minutes, until you can easily cut the butternut with a butter knife. Remove from the oven, place in a bowl and cover. The steam will make the skin easier to remove.

While the butternut is roasting grind the pecans into crumbs using a food processor, and set aside. Line a small brownie tray approximately 15 cm x 25 cm with baking paper.

When the butternut is cool enough to handle, remove the skin and seeds and mash the remaining flesh. Measure out 1 1/2 cups of butternut mash and place in a mixing bowl. Add the spices, vanilla, salt and coconut milk and stir well to combine. Add the eggs and mix in well. Lastly add the pecan nuts and stir to ensure evenly mixed.

Pour the pumpkin pie brownie mix into the prepared baking tray and place in the centre of the oven. Bake for 15-20 minutes. When its ready, the brownie will have puffed up a little and a knife inserted into the middle should come out clean. Removed the brownie from the oven and place on a wire rack to cool. Cut into slices and serve warm with a dollop of coconut yoghurt and a sprinkle of cinnamon. This pumpkin pie brownie also tastes amazing chilled the next day and can be stored in the fridge for up to 5 days. Enjoy!