Pumpkin Pie Freezer Fudge

There are two kinds of people: ones who like the filling of the pumpkin pie more and ones who like the crust more. If you're a filling person, then this pumpkin pie freezer fudge recipe is for you. Its like eating creamy little bites of pumpkin pie filling. I don’t want to encroach on my moms territory, but I may need to make a batch of these for thanksgiving dinner.


Pumpkin Pie Freezer Fudge


  • 1 cup raw cashews

  • 1/2 cup pumpkin puree

  • 1/4 cup maple syrup

  • 1/2 tsp vanilla extract

  • 1/4 cup coconut flour

  • 1 tbsp collagen protein

  • 1 tsp pumpkin spice

  • 1/4 tsp Himalayan pink salt

  • 1/3 bar dark chocolate


  1. Place raw cashews in a food processor and process until creamy, but not yet the consistency of cashew butter. About 5 minutes.

  2. Add pumpkin puree, maple syrup, and vanilla extract to a food processor and mix thoroughly.

  3. Add coconut flour, collagen, pumpkin spice, and salt to the food processor and continue to mix. A thick dough should form

  4. Place dough in the freezer for about 30 minutes to 1 hour to harden slightly.

  5. Remove dough from freezer and roll into balls.

  6. Melt dark chocolate and drizzle over fudge balls. Pop balls back in the freezer for a few more hours to fully harden.

  7. Store fudge in an airtight container in the freezer.

Pumpkin pie freezer fudge can be made quickly and is a delicious fall treat. Low in sugar, but BIG on flavor.