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Pumpkin Spice Fudge Recipe: Dairy & Gluten Free

A tasty dairy and gluten free fudge recipe
Prep Time4 hrs 40 mins
Cook Time5 mins
Total Time4 hrs 45 mins
Course: Dessert
Cuisine: Dessert
Servings: 16
Calories: 63kcal
Author: My Dairy-Free Gluten-Free Life


  • What you'll need:
  • 1 cup sweetened condensed coconut milk this is completely dairy free, and you can make it with Maple Syrup instead of honey if you are vegan
  • 1 cup pumpkin puree I used canned
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves


  • How to make it:
  • In a medium sauce pan, warm the sweetened condensed milk, and then add the pumpkin puree. Stir constantly till the whole mixture is warmed through. Do not boil.
  • Add the cinnamon, ginger, and cloves, and stir in gently. Let simmer on low for 1 minute until everything is combined.
  • Line a 8"x8" pan with parchment paper. Pour the fudge mixture into the pan and place in the freezer for 4 hours.
  • Remove from freezer and cut into 1" squares. Store in the refrigerator.
  • Freezing will keep it at a good consistency; in the refrigerator it will get a little mushy, but it's firm and delicious from the freezer.


Calories: 63kcal | Carbohydrates: 12g | Protein: 1g | Cholesterol: 2mg | Sodium: 19mg | Potassium: 31mg | Sugar: 11g | Vitamin A: 2430IU | Vitamin C: 0.7mg | Calcium: 53mg | Iron: 0.2mg