It only seems right that I've come full circle with this recipe.
Back in October 2012, I actually created a different recipe for healthy pumpkin fudge, but it was, how do you say?...not good.
I was so enchanted by the idea of the treat that I didn't take my time with the execution, and what resulted was less than stellar.
Bummer too, because it was posted shortly after I began this blog, and it kind of put me on the map. I'm sure many people tried and disliked the recipe, only to never return here.
That's the thing about what I post now. These recipes are what I actually make in our home, for my family. I never post anything that I wouldn't make again, and I never want any of you to waste your time or money trying something that I've posted, only to have it fail miserably.
I was recently poring over the blog, making tweaks here and there, double checking a few things, and I noticed how many treats I have on here! Around 12 pages worth, to be exact. My, if ever I or anyone doubted my sweet tooth, here it is in black and white.
It must be an estrogen thing. My husband seems like he could cut out treats altogether, if need be, as long as he had his protein. Can't relate!
I'd pretty much take anything over pure protein, simply because of taste. Maybe not beets...
It must be awesome to be a 'growing' boy, aka, the hubs. He literally becomes a bit blank-faced when I try to explain calories.
What, we're not talking protein grams?...*drool*...just kidding. 🙂
I'm not a calorie-counter, per se, (been there, done that, bought the T-shirt and the mug) but I'm definitely aware that there's a difference between a celery stalk and a piece of fudge.
This fudge, however, is probably the healthiest fudge you could ever put in your gullet.
While there's nothing spectacular about the ingredients themselves, the proportions, I feel, are pretty spot on, making for an indulgent treat you'll find difficult to stop eating!
Creamy, Low Sugar Pumpkin Fudge
- 2 T . coconut oil
- ¾ c . + 2 T. coconut butter
- ¾ c . pumpkin puree
- 1 T . maple syrup or honey
- 1 t . pumpkin pie spice
- 1 ½ t . vanilla extract
- couple dashes sea salt
- stevia , to taste
- Warm the oil and butter over low heat until it begins to melt.
- Stir in the remaining ingredients, adding stevia to taste, until smooth and well combined.
- Pour into a 7 x 5 inch Pyrex glass dish (or one of similar size).
- Refrigerate until solid.
- Cut and enjoy!
If you don't plan on consuming the entire batch within one week, store in the freezer for best keeping, and just thaw it a bit before cutting and eating.
What is your favorite pumpkin treat?
Can I use regular sugar instead of Stevia?
I think so, but I haven't tried...
Is there any substitute for coconut butter?
You could try a nut or seed butter you like!
I can relate to your husband's focus on protein but these are awesome!
Thanks so much for sharing these with us at Allergy Free Thursdays, Lauren! They were the most popular post (surprise!) at last week's party, so we'll all be featuring them this week! 🙂
This looks so good! I love fudge!
Your fudge sounds great! I think it's ok to share lots of treat recipes, especially when they are nice, light versions like this =)
"My husband seems like he could cut out treats altogether"
Haha, my husband is the same. I also cannot relate ;p
I think our blogs evolve over time, I can't believe how mine started out haha. It makes us appreciate how far we've come along.
Thanks so much for sharing this at Healthy Vegan Fridays! I'm pinning this (and saving to try it out!)
that pumpkin fudge is so yummy, thanks for sharing with Hearth and soul blog hop, pinning and tweeting.
I love fudge. This looks amazing!
Thank you for posting this pumpkin fudge recipe Lauren! It looks amazing <3 definitely going to be making this ASAP!
I don't care what time of the year it is, I need my pumpkin in some way, shape and form! This fudge is everything I want right now, and the fact that its low sugar is an added bonus!
Looking forward to giving these a try. Is coconut butter different from coconut oil?
Yes, the butter is the actual coconut meat processed until it forms a 'butter', while the oil is extracted from the coconut meat. If you are so inclined, you can make your own coconut butter (just google 'how to make coconut butter'), or, I like the Tropical Traditions brand best!
Hi Lauren, thanks for clarifying about the coconut butter - get it?? Clarifying / butter - ha ha. But seriously, I appreciate it :))
Glad you didn't wait til Fall to post this one!
Lol, thanks Chelsea! 🙂