Pumpkin Palooza: Healthy Pumpkin Fudge (vegan, gluten-free, refined sugar-free)

Vegan, gluten-free, sugar-free pumpkin fudge on rickiheller.com

Are we pumpkin-ed out yet? I’m banking on “No.”

Although I never considered myself a huge fan of pumpkin in the past, this year for some reason, the Passion for Pumpkin has overtaken me, too, and I can’t get enough of the stuff. First it was the Pumpkin Caramel Swirl Brownies; then the Grain-Free Pumpkin-Sage Gnocchi. Today, I bring you Pumpkin Fudge (suitable for those of us on an anti-candida diet). I love this stuff.

Is it because pumpkin has a low glycemic load? (Sure, that’s one reason it’s appealing). Is it because the psychological effects of orange are known to be “Physical comfort, food, warmth, security, sensuality, passion, abundance, fun”? (Perhaps. But they’re also known to be “Deprivation, frustration, frivolity, immaturity.” Oh, wait, some of those are kind of appealing, too. . . ).  Is it because pumpkin is high fiber and filled with antioxidants? (I never met an antioxidant I didn’t like). Is it because pumpkin is the only vegetable to be immortalized as a mythical deity in a children’s cartoon? (I thought it was pretty great, too). Or, is it simply because that seasonal squash, that harbinger of Halloween, that source of seedy snacks, that rotund, enchanting gourd of autumn, that delectable PUMPKIN–just happens to taste delicious, too?

Well, all of the above.

vegan, sugar-free pumpkin fudge recipe on rickiheller.com

So, what the heck, I’ll just roll with it. (Well, not literally, of course. Because, you know, that would probably hurt).

Today’s recipe is a great way to use up any leftover pumpkin you have lying around from other dishes. Yet, it’s good enough to warrant buying a pumpkin and roasting it just for this treat. It’s just sweet enough so it’s satisfying without being cloying. It has a protein boost so it won’t mess with your blood sugar levels. And it tastes like sweet, cinnamony pumpkin. The fudge softens somewhat at room temperature but still holds its shape (this is how I prefer to eat it). Keep it chilled it for a more candy-like effect.

And once you’re done with the fudge, come back for more pumpkin-centric recipes coming up. After all, we can never get enough of the great pumpkin this time of year, right?

For those of you celebrating tomorrow, have a very HAPPY THANKSGIVING!! :D

Vegan, Sugar-Free, Gluten-Free Pumpkin Fudge on RickiHeller.com

“Mum, we love pumpkin fudge, too! And we can never get enough, either. Then again, we would eat until our stomachs explode, so I guess we’re not the best judges in that area. . . . “

Elsie and Chaser on rickiheller.com

 

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Comments

  1. so many reasons to love pumpkin – this fudge is yet another great reason – looks fantastic and creamy.

    • Thanks, Johanna! And I’m not sure what our “pumpkin” is called over there, but I’m pretty sure this would work with butternut squash (which I think is what you call pumpkin?) or even sweet potatoes!

  2. I’m definitely not pumpkined out if you give me this recipe! How delicious :)

  3. This looks AMAZING! But if I made something like this, it would be too tempting and I’d eat it all myself ;)

    • I did eat it all myself (the HH didn’t want any), but over the space of a week or so. It’s not overly sweet. Oh, and you can freeze it. . . so no worries about eating too much (it gets very hard when frozen–too difficult to eat that way!!) ;)

      • Yummy!! Thanks Whole New Mom for the link!!

        Any subs for the protein powder? I could make this RIGHT NOW if I have a sub!! :)

        • Hi Carrie,
          I suspect you could use soy flour, but not sure how that would work. Or, I’d try another mild flour (though I wouldn’t be keen on eating it raw). Alternately. . . you could just leave it out and see what happens, though again, the texture would be very different in that case. Still tasty, though! :) And yes, many thanks to Whole New Mom!!

  4. I have an office cookie exchange and they are perfect! Thanks so much

    • Leanne, I am sorry to say I don’t think these would work for a cookie exchange. They’re not cookies–it’s fudge, and it becomes quite soft and squishy if left too long at room temperature. If you pack them in a box with other things, they may get quite knocked about and won’t look too great at that point. :( They ARE perfect for snacking or bringing to a pot luck, to set out on a tray, though!! :D

  5. YUM! I think my mouth is watering Ricki :) I love love love fudge. Putting this on my must-make pinterest board!

  6. Any sub for stevia like agave or coconut nectar? Anything work instead of coconut butter if can’t get to a store? Thx!

  7. I’ve been meaning to make a pumpkin fudge —-thanks!!! Sharing on FB right now. Maybe I’ll surprise my family for when they get home from hockey.

  8. Is there a substitute for the protein powder?

    • Hi Sheri,
      As I mentioned to Carrie above, I don’t think there is a direct sub that would work 100%. You could try another flour if you like, or ground oats and see how that works, though I suspect it will change the texture.

  9. Lovely recipe my friend! PInned to make soon.

    Hugs,
    –Amber

  10. I have a pumpkin pie cooling on the counter right now, so I think the answer to your question is definitely a big NO. Bring on the pumpkin! I wish I had a few pieces of this fudge right now. :)

  11. Delicious, simple, and perfect for the people in my life who shouldn’t be eating sugar. Thanks for sharing, Ricki!

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  1. […] addition to baking. One non-bake holiday recipe I enjoyed was this gluten-free pumpkin “fudge” by rather creative Ricki Heller. It is not a fudge in the chocolate sense, but is tasty and […]

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