Pumpkin Fudge

• Vegan (dairy-free, no eggs). • Simple steps & ingredients. • Firm but creamy texture. • No cook recipe. • Delicious fall treat. • Freezes well.

recipe features

I made this or a version of it 2 days ago and It is simply gorgeous! I was licking the food processor and the spoons and all! Too darn good. 

– 30 soft pitted medjool dates (392 g with pits) – 1/2 cup (120 g) nut butter  – 1/2 cup (120 g) pumpkin puree – 1/3 cup (80 g) coconut oil – 2 tsp pumpkin pie spice


Add all of the ingredients to a food processor and blend until smooth and creamy.



blend ingredients

Evenly spread the mixture in a loaf pan lined with parchment paper. Place the pan in the freezer for 2 hours or until firm.



spread in loaf pan

Lift the fudge out of the pan, slice and enjoy!



slice and enjoy

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What to Make Next

Try this no-bake pumpkin cheesecake for a fuss-free holiday dessert.

Hey, I'm Deryn!

I've been sharing easy and delicious plant-based recipes at Running on Real Food since 2013! Swipe up to visit the site and have a look.

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