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Paleo Pecan Pumpkin Pie Fudge

Course Dessert
Prep Time 15 minutes
Total Time 15 minutes
Servings 24 servings
Calories 74kcal
Author Brenda Bennett | Sugar-Free Mom


  • 1 cup pumpkin puree
  • 1 cup coconut butter softened
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • pich salt
  • 1-2 teaspoon Pumpkin Spice Liquid Stevia or Vanilla stevia
  • optional topping: ¼ cup crushed pecans for topping


  • If your coconut butter is too hard, place jar, without cover, in the mircowave for 30 seconds, stir well and it should be soft enough to scoop to measure.
  • Place a piece of parchment, let it hang over edges for easy removal, into an 8 x 8 pan.
  • Place all ingredients into a stand mixer and blend until smooth. Taste and adjust sweetener. Spread this into the pan.
  • Top with optional pecans if desired.
  • Refrigerate until hardened, about 1 hour. Remove from pan onto a cutting board. Slice into 24 pieces.
  • Keep refrigerated. When ready to serve allow fudge to sit out on counter to soften, about 15 minutes.


Net Carbs: 2g
This recipe was first published in November 2015 and updated with video in November 2020.


Serving: 1piece | Calories: 74kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 21mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1589IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg