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Close up of pumpkin fudge squares with stick of cinnamon in the corner.
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This Vegan Pumpkin Fudge is the Perfect Way to Celebrate Autumn

Pumpkin season is here! When I want to indulge in a sweet treat without feeling guilty, this vegan pumpkin fudge is my favourite. Try this simple, low glycemic, recipe today!

Now that autumn has arrived, so has my craving for anything with pumpkin!

At this time of year, I add roasted pumpkin as a healthy side to my dinner and make hearty pumpkin soups. And when I get a craving for something sweet, this pumpkin fudge recipe is my go to. 

I love this recipe because it's super simple and only requires a handful of ingredients. Most importantly, this fudge is low glycemic so it won't spike your blood sugar. 

You can even add a dollop of this fudge to a mug of coffee for a quick and easy pumpkin spice latte. Indulge in pumpkin season without guilt! 


  • 8 oz. of pumpkin puree 
  • 8 oz. of almond butter (smooth)
  • 8 oz. of coconut oil 
  • 4 oz. (or less) of maple syrup
  • 1 tsp of cinnamon
  • 1/4 tsp of sea salt
  • 1/8 tsp of raw vanilla bean (optional)
  • Freshly grated ginger


  1. Place all ingredients in a large pot and stir on low heat until everything is evenly mixed.
  2. Pour the mixture into silicone ice cube trays.
  3. Leave in the freezer for 12 hours.
  4. Take out, thaw for a few minutes and serve.

I hope you enjoy this vegan pumpkin fudge recipe as much as I do! Be sure to tag @graydonskincare on Instagram and show us how you serve yours.

The Skin Chef

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