|

Maple Pumpkin Pie Fudge {Paleo, Low-Carb & Vegan}

Maple Pumpkin Pie Fudge {Paleo & Low-Carb}

What could better than all the delicious flavors of fall packaged into a cute little bite-sized pumpkin?!? This super easy, Maple Pumpkin Fudge is a fun alternative to traditional pumpkin-inspired desserts. I don’t know about you but I’m totally over all the predictable, over-done pumpkin sweets, like pumpkin pie {blah} — Let’s all promise to kick up our pumpkin consumption this year with delicious, creative recipes like my Maple Pumpkin Fudge!

First things first… you are going to NEED this awesome pumpkin silicone pan to make this cuteness… and it’s only $8.99!

Maple Pumpkin Pie Fudge {Paleo & Low-Carb}


This recipe is super easy to make, no complicated or tricky steps. Measure, Melt & Mold – that’s it!

Maple Pumpkin Pie Fudge {Paleo & Low-Carb}

One of the tricks to getting such a delicious pumpkin pie flavor is using the amazing, Organic Pumpkin Pie Spice Blend from my friends Bill & Hayley (my #nametwin) at Primal Palate.

Why are Primal Palate Spices so Awesome?

  • Healthy: All of their spices & spice blends are Organic, Gluten-Free, GMO-Free, Non-Irradiated, and contain no preservatives.
  • Quality: Their spices and spice blends exude quality from the moment you open them until they are on your plate.
  • Flavor: The freshness of their spices is virtually unrivaled. They bottle in small batches. Usually the spices have been bottled within a matter of weeks.

Primal Palate Organic Pumpkin Pie Spice

Maple Pumpkin Pie Fudge {Paleo & Low-Carb}

Pumpkin Pie Fudge {Paleo & Low-Carb}

Print Pin Facebook
Servings: 20 servings

Ingredients

For Low Carb - Omit Maple Syrup & add:

  • 1/8 cup Swerve Sweetener or other low carb sweetener, to taste
  • 1 splash maple flavor

Instructions

  • In a small saucepan over medium/low heat, melt coconut cream. Add remaining ingredients and mix well.
  • Fill pumpkin shaped silicone moulds with warm fudge.
  • Chill in the freezer for 3 hours until completely frozen.
  • Pop frozen pumpkin fudges out of the mold then allow to warm slightly for roughly 5 minutes prior to enjoying.

Nutrition

Calories: 96kcal | Carbohydrates: 5g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 24mg | Potassium: 29mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1800IU | Vitamin C: 0.8mg | Calcium: 10mg | Iron: 0.9mg
Tried this recipe?Mention @HealthStartsinthekitchen or tag #HealthStartsInTheKitchen!

Similar Posts

2 Comments

    1. Thanks Robin – I added the base recipe nutritional information, which includes maple syrup. I can’t do both the maple syrup and low carb

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.