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.
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!! 😀
Looking for Thanksgiving recipes? Here’s my mega roundup of 75+ Healthy, Whole Foods, Vegan & Gluten-Free recipes.
Pumpkin Fudge (candida-friendly, gluten-free, sugar-free).
A yummy treat that can be enjoyed by just about anyone. Feel free to play with the spices if you’d like more of a pumpkin pie-like flavor, or to add chocolate chips or chopped nuts to create variations.
2/3 cup (160 ml) pure pumpkin purée, homemade or canned (be sure the only ingredient is pumpkin)
1/4 cup (60 ml) coconut sugar (for ACD stage 1, you can sub more stevia or xylitol)
1 Tbsp (15 ml) pure vanilla extract
1/2 tsp (2.5 ml) plain or vanilla pure stevia liquid (or use a flavor you prefer)
2 Tbsp (30 ml) unflavored or vanilla rice protein powder (I used NutriBiotic)
1 Tbsp (15 ml) cinnamon
1/2 tsp (2.5 ml) ground ginger
pinch fine sea salt
1/2 cup plus 2 Tbsp (150 ml) coconut butter (not oil), melted
2 Tbsp (30 ml) coconut oil, preferably organic
Prepare a small square container, such as a plastic food storage container, by lining with plastic wrap. Set aside.
In a medium bowl, whisk together the pumpkin, coconut sugar, vanilla and stevia until the sugar has dissolved. Add the protein powder, cinnamon, ginger and salt, and mix well.
In a small heavy-bottomed pot, gently melt the coconut butter and coconut oil until smooth. Pour over the pumpkin mixture and stir vigorously until well combined. Spread evenly in the container and smooth the top.
Refrigerate until firm, at least 2 hours. Invert on a cutting board, peel off the plastic wrap, and slice into small pieces. Makes 16 small squares. May be frozen; defrost, covered, overnight in the refrigerator.
Suitable for: ACD Stage 2 and beyond, sugar-free, gluten-free, dairy-free, egg free, soy-free, nut free, vegan, low glycemic.
“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. . . . “
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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!
I’m definitely not pumpkined out if you give me this recipe! How delicious 🙂
Ha ha!! I think I have a ways to go, too. 😉
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!!
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!! 😀
YUM! I think my mouth is watering Ricki 🙂 I love love love fudge. Putting this on my must-make pinterest board!
I think of it a bit more like candy than fudge, but at room temperature, very fudge-like!! 😀
Any sub for stevia like agave or coconut nectar? Anything work instead of coconut butter if can’t get to a store? Thx!
Hi Paige,
You could always use agave (about 1/4 cup or 60 ml) or else more coconut sugar if you prefer. For the coconut butter, no, there’s no sub, unfortunately–that’s what makes up 80% of the recipe! You could always try this fudge or this one or this one instead. 🙂
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.
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.
Ah, if it’s just for thickening and flours can be used, I think I’ll give teff flour a go. It’s rather smooth. My protein powder isn’t rice based and is stupid expensive. Thanks!!
I’d love to know how it works out if you try it! 🙂
Lovely recipe my friend! PInned to make soon.
Hugs,
–Amber
Thanks, Amber! Hope you had a great Thanksgiving! 🙂 xo
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. 🙂
Yay for pumpkin! So glad I got the pumpkin bug this year. . . loving it. 🙂
Delicious, simple, and perfect for the people in my life who shouldn’t be eating sugar. Thanks for sharing, Ricki!
Any subs for the coconut butter? Can’t seem to find it in the grocery store and I really want to test this out tonight!
Hi Kelley, I’m afraid I’ve never found a sub for coconut butter. It’s literally pureed dry coconut meat. If you have a powerful blender (like a Vitamix), you can make your own by blending shredded unsweetened coconut until it liquefies. Here’s a video. Then use that as your coconut butter (it will firm up to be rock-solid at room temperature). Hope that helps!