2 Ingredient Healthier Pumpkin Fudge (No Refined Sugar, Dairy, Butter or Oil)
This healthier pumpkin fudge is rich and creamy. It only requires 2 ingredients and doesn’t contain any refined sugar, dairy, butter, or oil. The fudge takes only a few minutes to prepare and stores well.
This easy fudge is perfect for whenever you need a quick treat. It’s also great for gifting.
Ingredients
- Pumpkin puree
- Dark chocolate chips
Pumpkin puree: You can used canned or homemade pumpkin puree. I used canned pumpkin puree. Make sure you use pumpkin puree and not pumpkin pie filling.
Dark chocolate chips: You want to use dark chocolate that contains around 60% cocoa. If you want the fudge to be refined sugar-free, you can use chocolate chips sweetened with unrefined sugar. If you want the fudge to be dairy-free, make sure you use dairy-free chocolate chips.
How to Make Healthier Pumpkin Fudge
- The dark chocolate is melted until smooth. The pumpkin puree is mixed in until fully incorporated.
- Transfer the mixture to your prepared baking loaf pan.
- Place into the fridge until solid and set.
- Cut the fudge into small squares with a large sharp knife.
Texture
The fudge has a creamy texture. It is slightly crumbly when you cut in, but it tastes very rich and creamy. The fudge is not super sweet since it is made with bittersweet dark chocolate.
Expert Tips
- You can double the recipe for a large batch and use an 8 inch square pan.
- Make sure your pumpkin puree is room temperature before using. If it is cold, it will cause the chocolate to seize.
More Healthier Fudge Recipes
- 2 Ingredient Healthier Apple Fudge
- 2 Ingredient Healthier Peanut Butter Fudge
- 2 Ingredient Healthier Pistachio Fudge
2 Ingredient Healthier Pumpkin Fudge
Ingredients
- 1 1/2 cups (244g) dark chocolate chips, around 60% cocoa, see note before starting
- 2/3 cup (167g) pumpkin puree, room temperature
Instructions
- Line an 8 inch x 4 inch loaf pan with parchment paper, leaving some overhang for easy removal later.
- Add chocolate chips to a large microwave safe mixing bowl. Heat in 15-30 second intervals, stirring in between with a spatula, until chocolate is completely melted and smooth. Let the chocolate cool slightly, about 5 minutes.
- Add the pumpkin puree to the melted chocolate. Make sure your pumpkin puree is room temperature. If it is too cold, it will cause the chocolate to seize. Stir the pumpkin in with a spatula until is fully incorporated.
- Transfer the fudge into your lined baking loaf pan. Use a spatula to smooth and even the surface. You can also use an offset spatula to make swirls or other patterns on the surface if desired.
- Place the fudge into the fridge until firm (around 2 hours). Cut fudge into approximate 1 inch squares with a large sharp knife. Uneaten fudge should be stored in an airtight container in the fridge or freezer.
Notes
- Chocolate note: This fudge should be made with dark chocolate chips that contain around 60% cocoa. Anything less than that may not set. In general, avoid using chocolate that doesn't contain lecithin (such as Enjoy Life brand). Lecithin helps the chocolate stay smooth and the fudge stay creamy. However, if you want to avoid lecithin, the one brand I've had success with is Hu dark chocolate* (which doesn't contain lecithin and is also dairy free and sweetened with unrefined coconut sugar.)
- I used Libby's pumpkin puree.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
I made these using Kroger Sugar Free Semi Sweet Chocolate Chips, which use maltitol as the sugar substitute, and they came out perfect! These chips do have the soy lechitin, which you recommended. So delicious and identical in texture to traditional fudge, only no sugar or dairy. Will definitely make this again. I weighed out the ingredients based on your recommended measurements, not sure if that makes a difference compared to measuring cups or not, but seeing as how well they came out, I will do that again in the future.
I’m so glad the recipe worked well for you with the sugar free chocolate chips!
I followed the ingredients and measurements exactly. I dusted the top with powdered sugar. The taste was all right however it did not have that creamy fudge mouth feel that I expected. I’m wondering if adding a bit more puree would work?
This fudge should have a creamy texture. It is slightly crumbly when you cut in, but it tastes very rich and creamy! You can try adding more puree to get a softer texture. It could also be the chocolate you are using.
Seriously?
I can’t believe no portions are included.Â
How much chocolate? How much cottage cheese or pumpkin or sweet potato?
All of the ingredients and amounts will be listed at the bottom of the post in the recipe card. You can also click the “Jump to Recipe” button at the top and it will take you right there.
What are the ingredients of the commercial sweet potato or pumpkin puree? Can you simply cook and puree sweet potato or pumpkin? I’m in Australia.
You should be able to get pumpkin puree as the only ingredient listed in a store bought can but you can use homemade puree!
Made as specified. Then read a suggestion about adding honey. It affected texture either chilled or frozen, but still delightful.. Decided to use milk chocolate. Added salt and vanilla paste. Kept in freezer. Absolutely excellent. Mouthfeel, and consistency, spot on. My son thought it was traditional fudge. Like a Kosto fudge recipe taste.
We’re so glad you loved this recipe!
I used Lilys brand dark chocolate 55% cacao. With lecithin. My fudge never set up. It tasted great so I just scooped it up like I’ve cream and ate it.
You need to use dark chocolate with around 60% cocoa. 55% most likely is not enough which is why it didn’t set. It could also be because you used Lily’s chocolate which is sweetened with sugar substitutes, which may not work the same as regular dark chocolate sweetened with sugar.
This mix of 2 ingredients gives such a rich, creamy and tasty treat. Unbelievable! I used left over fresh pumpkin (baked) and a mismatch off bits of dark chocolate I wanted to use up. They were over 70% so a bit less smooth on the palate. Next time I plan to use 60% and maybe add some chopped walnuts or cinnamon…. yum! A versatile recipe, thanks for sharing!
We’re so glad you enjoyed this recipe!
Could u use sweet potatoes instead of pumpkin would it still work thanks.
We haven’t tested this recipe with sweet potato instead of pumpkin so we’re not sure if the results would be the same! If you give it a try, let us know how it goes!
I prefer to make my own chocolate with cacao powder and melted butter and stevia. Wonder if this will work.
We haven’t tested a substitute for the chocolate chips in this recipe but if you give it a try let us know how it turns out!
Your note about lecithin is confusing!
Should the chips contain lecithin for best results or not?
Yes or no
Also…could I make this fudge with
Canned sweet potato?
I state that in general you want to use chips that contain lecithin. But if you are really against using lecithin, the one chip brand I’ve found that doesn’t contain lecithin and works is Hu.
Easy yummy added a tablespoon of honey!
Yum! We’re glad you enjoyed this recipe!
How can I make this without chocolate chips? I have unsweetened chocolate baking powder and I have dark chocolate hot chocolate powder?
We haven’t tested this recipe with a substitute for the chocolate chips so we’re not sure if that would work!
Would “Bake Believe ,Keto-Friendly, Dark Chocolate Chips” work in this recipe?
We haven’t tried that brand so we are not sure what the results would be.
Love low or no sugar recipes.
Us too! We’re glad you enjoyed this one!
Yummy
Thank you!
I don’t understand what kind of loaf pan , are you talking about a Bread loaf pan ?
Yes, an 8 inch x 4 inch loaf pan.