Easy Vegan Pumpkin Pie Fudge

  • Author: Misty Krug
  • Prep Time: 10 minutes
  • Total Time: 4 hours, 10 minutes


If you’re a pumpkin fan, you’ll enjoy these gooey squares of goodness. They’re the perfect holiday treat. 



  • 30 medjool dates, pitted
  • 1/2 cup almond butter
  • 1/2 cup pure pumpkin puree
  • 1/3 cup coconut oil, melted
  • 1 Tablespoon of pure maple syrup
  • 2 teaspoons pumpkin pie spice


  1. Line a loaf pan with parchment paper.
  2. Put all ingredients in food processor and process until mixture is smooth. You will want to use a spatula to scrape the sides to ensure all the ingredients are thoroughly mixed.
  3. Spread mixture evenly into the paper lined loaf pan.
  4. Freeze mixture for 4 hours.
  5. Remove, cut, and enjoy!


These are best stored in the freezer until ready to be served. 

  • Category: Dessert
  • Cuisine: Thanksgiving (Real Food, Gluten-Free, Dairy Free, Vegetarian, Vegan, Paleo Friendly)