$0.65 and 45 Minute Gluten Free Healthy Pumpkin Pie Fudge

In desperate need of pumpkin pie, but not all the calories and added sugar? Wish there was a healthy way to get the fall flavors you crave? Don’t worry I’ve got you covered with this perfectly dense, delicious and healthy pumpkin pie fudge. The entire batch of fudge, chocolate icing and all, only contains a little over 1/4 cup of sweetener and organic or pure ingredients. Plus, it only costs $0.65 per serving. Pass the fudge, please!

Print Recipe

$0.65 and 45 Minute Gluten Free Healthy Pumpkin Pie Fudge

A vegan, gluten free, no bake, delicious and healthy pumpkin pie fudge recipe!

Prep Time15 mins

Cook Time0 mins

Freezing Time30 mins

Total Time45 mins

Course: Dessert, healthy dessert

Cuisine: American

Keyword: gluten free, healthy pumpkin pie fudge, pumpkin pie, refined sugar free, vegan

Servings: 10 servings

Calories: 60kcal

Author: apartmentchefnick

Cost: $6.50

Equipment

• Loaf pan (~4.5" by 8.5" – any sized pan will do, just increase the ingredients!)
• Parchment paper
• Food processor
• Small spatula or spoon

Ingredients

Filling

• 3/4 cup organic coconut flour
• 1 15 oz can of organic pumpkin puree
• 3 tbsp pure maple syrup
• 1 tbsp pumpkin spice (3 tbsp cinnamon, 2 tsp ginger, 2 tsp allspice, 2 tsp ground cloves)
• 1 tsp vanilla extract
• 1/4 tsp salt

Toppings (Optional)

• Chocolate icing (1/4 cup cocoa powder, 2 TBSP maple syrup, 2 TBSP coconut oil, 1/2 tsp vanilla extract – pictures in $0.50 and 35 Minute Cardamom Squares post)
• Pumpkin seeds
• Flaky salt
• More pumpkin spice!

Instructions

• Line a loaf pan with parchment paper (see how in $0.60 and 30 Minute Vegan Avocado Key Lime Pie post!).
• Put the coconut flour, pumpkin purée, pumpkin spice, and salt into the food processor. Pulse until smooth mixture is formed (~2 min).
• Add maple syrup and vanilla extract to the coconut flour-pumpkin purée mixture. Pulse until fully combined (~30 seconds).
• Press mixture into the loaf pan and even out the top with the back of a spoon or spatula. Don't forget the corners!
• Use a spoon to drizzle chocolate icing atop the fudge and then sprinkle with pumpkin seeds and flaky salt.
• Put in the freezer for 30 minutes for the chocolate icing to set.
• Enjoy!

Notes

Store in the refrigerator for up to two weeks!

Tips:

Step 2 – Add the dry ingredients (coconut flour, salt, pumpkin spice) first to the food processor and cover them with the wet ingredients (pumpkin purée). This will help the mixture combine faster by preventing the dry ingredients from poofing up like a cloud of dust when the blades start to spin.

Step 3 – Taste at the end of this step and add more of any ingredient if you want!

Cost:

• 3/4 cup of organic coconut flour – $1.25
• 15 oz can of organic pumpkin purée – $2
• 3 TBSP of pure maple syrup – $0.75
• 1 TBSP of pumpkin spice – $0.25
• 1 tsp of vanilla extract – $0.50
• Chocolate sauce – $1.50
• Pumpkin seeds – $0.25
• 1/2 tsp of salt – negligible

Total Cost per 4.5″ x 8.5″ loaf pan ~ $6.50

Cost per serving (~10 servings) ~ $0.65

Conclusion:

A perfect example of how “desserts” can be sweet and delicious by using only the best organic or pure ingredients and not going overboard on sugar. This healthy pumpkin pie fudge recipe lets the flavor of the pumpkin purée and the pumpkin spice speak loudest while minimizing the sweetener required. By going light on the sugar while not compromising taste, you’ve created a “dessert” that’s a healthy choice for any time of day!

Here’s some more fun and healthy recipes!

• $1 and 45 Minute Cashew Pumpkin Pie
• $0.75 and 50 Minute Gluten Free Olive Oil Chocolate Cake
• $0.50 and 70 Minute Whole Wheat Apple Banana Bread
• $0.50 and 55 Minute Refined Sugar Free Granola

As always, make informed food decisions. Know your ingredients, know your costs!