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Spicy pumpkin fudge

Updated: Apr 15

Halloween is not far and I am all for it to try and consume the whole pumpkin that's left from pumpkin carving (the flesh and seeds), whether to make a nice pumpkin soup, pumpkin muffins, pumpkin spice smoothie or make pumpkin puree to use in coming weeks and months in various recipes. I had still a bit less than half of pumpkin left from my 10kg sized pumpkin, so I decided to gut it into pieces, bake them all at once in the oven and then make pumpkin puree. Majority of it I put in the freezer and some of it I kept outside to make this spicy pumpkin fudge, where the pumpkin spice gives such a nice and gut-soothing feeling. A perfect petite sweet taste to savour slowly in your mouth. You can also check out another fudge recipe in my blog- a fat fudge from tahini, cacao, turmeric and spices.

Spicy pumpkin recipe

Spicy pumpkin fudge

Makes 24 small fudge pieces


  • 2 cups of nut butter, like almond or cashew (unsweetened and unsalted)

  • 1/4 cup of maple syrup

  • 2/3 cup of pumpkin puree

  • 1/2 cup of coconut oil

  • 1 1/2 tsp of pumpkin spice

  • 1 tsp of cacao powder

  • A pinch of cayenne pepper

  • 1/2 tsp of vanilla extract

  • Topping: pumpkin seeds, cacao nibs, hemp seeds, goij berries for garnish


Mix all the ingredients together in a big bowl except the garnish.

Put the batter in the silicone moulds, or in a square dish lined with parchment paper. Sprinkle with the toppings and put in the freezer for minimum 25 minutes. If you used a square dish with lined parchment paper, you can then cut desired fudge pieces out from it and store in the freezer in the container.

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