Easy Pumpkin Pie Fudge (Dairy Free!)

Do you love to make pumpkin fudge recipes, but don’t eat any because you can’t deal with the dairy in it? Well, here’s an Easy Pumpkin Pie Fudge that’s dairy free!

I love fall because I can indulge in all things pumpkin flavored. Unfortunately, so much of it from pumpkin pie to pumpkin lattes are milked based. Sure I can order my lattes with soy milk and make my pumpkin pies with tofu.

But it’s a challenge to make pumpkin fudge dairy free, since fudge is usually made with sweetened condensed milk, which gives me a horrible tummy ache. So what’s the secret? Instead of sweetened condensed milk, I used coconut butter! (That’s BUTTER not coconut milk or cream.)

How to cut back the sugar in this Easy Pumpkin Pie Fudge recipe

Since we’re approaching Halloween, our families are going to be eating sugar and candy all the time. So I wanted to make Easy Pumpkin Pie Fudge a reduced sugar fudge.

So I sweetened the pumpkin fudge recipe with powdered monk fruit, one of my favorite no calorie sweeteners.

I also used powdered monk fruit in the cinnamon sugar that I used to decorate the Easy Pumpkin Pie Fudge and rolled the pumpkin fudge balls in.

One of the ingredients for pumpkin fudge I recommend is sorghum syrup. Without a sugary syrup of some kind, the fudge would be too dry and fall apart. Sorghum syrup is used by home brewers and commercial brewers to make gluten free beer. You can find it at beer brewing stores or online.

For this pumpkin fudge recipe, honey, agave and maple syrup are too sweet and runny. If you can’t find sorghum, a good substitute is brown rice syrup.

If you wish, you can add more spices and powdered monk fruit to this pumpkin fudge recipe to suit your personal taste.

Making Easy Pumpkin Pie Fudge two ways

The fun thing about this easy pumpkin pie recipe is that you can make it two ways – into Pumpkin Pie Fudge Balls or Pumpkin Pie Fudge Mini Pies.

Making the fudge balls is the easiest because you don’t need any extra equipment. I preferred the pumpkin pie fudge balls because they had more cinnamon sugar, which complimented the pumpkin fudge.

However, I love the Pumpkin Pie Fudge Mini Pies, which look a little like Reese’s Peanut Butter Cups. To make them, you’ll need a set of silicon baking cups, which are fun for baking everything from cupcakes to Hash Brown Sausage Muffins.

Easy Pumpkin Pie Fudge

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Recipe

Ingredients

For pumpkin pie fudge:

• 2 cups coconut butter
• 1 (15 ounce) can pumpkin puree
• 2/3 cup sorghum syrup
• 1 teaspoon pure vanilla
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 4 tablespoons powdered monk fruit

For cinnamon sugar:

• 1/4 cup powdered monk fruit
• 2 tablespoons ground cinnamon

Directions

For pumpkin pie fudge:

1. In a medium saucepan on low heat, warm coconut butter until melted.
2. Place heat on lowest setting. Fold in pumpkin puree, sorghum, spices, salt and monk fruit until thoroughly combined.
3. Remove from heat.

For cinnamon sugar:

1. Combine monk fruit and ground cinnamon and place in a pie plate for rolling.

To make Easy Pumpkin Pie Fudge Balls:

1. Using a small cookie scoop, measure out 2 teaspoons of fudge batter.
2. Dump fudge on to plate of cinnamon sugar and roll around until covered.
3. Pick up ball and roll on palm of your hand until you have a nicely shaped ball. (Note: if fudge batter is too sticky to handle, you may want to place it in the refrigerator to firm up a bit.)
4. Place fudge balls on a dish or tray, slightly apart, and put in the refrigerator to harden up for a few hours. Store balls in a covered container in the refrigerator.

To make Easy Pumpkin Pie Fudge Mini Pies:

1. Using a small cookie scoop, place 2 scoops into a silicon baking cups.
2. Holding the baking cup in the palm of your non-dominant hand, press fudge down with your fingers until flat.
3. Then press at the outer sides of the baking cup, so the sides of fudge are now straight up and not touching the insides of the baking cup. That way when you flip the cup over on to a tray, the mini pies will fall right out.
4. Sprinkle the top of the fudge mini pies with cinnamon sugar.
5. Flip the mini pie on to a tray or plate. Sprinkle the bottom with more cinnamon.
6. Place mini pies slightly apart on a tray or plate and place in the refrigerator to harden up for a few hours. Store fudge in a covered container in the refrigerator until it’s time to eat.

Prep Time: 1 Hour

Cook Time: 10 Minutes

Total Time: 1 Hour 10 Minutes

Servings: Makes approximately 38 Easy Pumpkin Pie Fudge Mini Pies or 76 Fudge Balls

• Serving size: 1 Easy Pumpkin Pie Fudge Mini Pie or 2 Fudge Balls

Originally published on October 1, 2014. Updated with new pictures and information.