Low-carb sugar-free pumpkin pie fudge can be made in under 10 minutes. With each square being less than 1g net carbs – it’s a no-brainer.
Scroll below and watch the quick cooking video.
Low-Carb Sugar-Free Pumpkin Pie Fudge
Earlier this week I posted How to make homemade pumpkin pie spice – with a twist (can you guess what it was?). Now you can use my special spice mix in my super easy low-carb sugar-free pumpkin pie fudge.
My simple fudge recipe only needs a few ingredients, which you probably have in your pantry and fridge already.
And stay subscribed, because you won’t want to miss out on my other recipes next week – which all use my special pumpkin pie spice.
If you can’t wait until then, head over and try my easy chocolate pumpkin pie – it’s a real hit with my children.
Low-Carb Sugar-Free Pumpkin Pie Fudge – simple ingredients
Pumpkin is only 6g net carbs per 100g which makes it ideal for sweet low-carb recipes. Pumpkin adds colour, flavour, vitamins, minerals, phytonutrients and a subtle sweet taste.
[clickToTweet tweet=”Whoah! Easy #lowcarb #sugarfree pumpkin fudge – that’s less than 1g net carbs per piece.” quote=”Whoah! Easy low-carb sugar-free pumpkin fudge – that’s less than 1g net carbs per piece.”]
For this recipe, you’ll need to ensure you only use the full fat cream cheese. Be warned – if you use the spreadable cream cheese, it will NOT set as a block of fudge that can be cut. You would have to freeze it, to ensure it is firm enough to be cut with a knife.
Alternatively, you could roll the mixture into balls then freeze them.
Pecans are optional, but I like to sprinkle a few over the top of the low-carb sugar-free pumpkin fudge for that little extra crunch.
Walnuts would also be a nice alternative.
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- Stir until smooth
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- Pour into a lined baking dish
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- Sprinkle with chopped pecans
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- Allow to set, then cut
You can see from the video how quick and easy my fudge is to make.
The pumpkin can be cooked fresh and pureed until it is smooth OR you may use the tinned/canned variety. Just remember to read the nutrition label to confirm there are no added sugars or other nasties.
Even More Recipes Using Pumpkin Pie Spice Mix
- How to make homemade pumpkin spice mix
- Keto pumpkin spice latte
- Low-carb chocolate pumpkin spice pie
TOP TIP: Do not overheat the cream cheese or it may split. Just heat gently, so the butter and cream cheese mix together beautifully.
[clickToTweet tweet=”LOOK!! Easy recipe for low-carb sugar-free pumpkin fudge. Seriously naughty but less than 1g net” quote=”LOOK!! Easy recipe for low-carb sugar-free pumpkin fudge. Seriously naughty but less than 1g net”]
If the cream cheese and butter are heated too high, and they begin to separate, just pop the mixture back in the fridge to cool down. Stir again to emulsify, then pour into the lined baking dish.
Place in the fridge until set. Slice into squares. Enjoy.
Low-Carb Sugar Free Pumpkin Pie Fudge
Ingredients
- 110 g pumpkin puree
- 220 g butter
- 100 g cream cheese full fat
- 2 tbsp pumpkin pie spice
- 1 tsp vanilla
- 3 tbsp powdered sweetener or more to taste
- pinch salt
Instructions
- Gently heat the butter in a small saucepan then place all the other ingredients in the saucepan and warm together and mix until smooth.
- Pour into a lined baking dish and sprinkle chopped pecans to garnish.
- Place in the fridge. When set, cut into small squares.
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Terri says
After reading negative comments I still decided to give this a try. My gas stove runs too hot so I kept taking the butter off the burner every two minutes to let the temperature come down a little and so it wouldn’t be too hot when I added the cream cheese. I used a gram scale to measure everything. I used Great Value (Walmart) canned pumpkin (not the pumpkin pie stuff) and was happy that it was VERY thick. As I was mixing everything together in the final step on the stove I noticed the butter didn’t want to incorporate with the other ingredients. I mixed as hard as I could by hand and got some of it to incorporate so when there was only a few little bits of cream cheese unmelted I put it in my food processor and blended it for a while. It worked! It was consistent throughout with no butter separation. Sadly, even after 24 hours in the fridge it never set up thick as fudge. I could not pick up a cut piece with my hand. I could, however scoop half a piece at a time with a butter knife. It was thick but soft enough to cling to the wax paper and not firm enough to pick up with your hands. I used 5 tablespoons of Swerve instead of 3 and even my husband said it wasn’t very sweet. It would have been great if it formed up and with more sweetener though. Awesome pumpkin pie flavor.
Libby www.ditchthecarbs.com says
Thanks for your top tips Terri. I love them. If your fudge doesn’t set, just pop it in the freezer and make frozen fudge, it’s amazing and takes longer to enjoy also 😉
Hope says
Well that was disappointing. My husband tries to make these and ended up with a butter topped mess of pumpkin mess. Wish we would have read the comments before trying. 🙁
Angie says
Mine separated also, but I put the pan in the freezer instead of the refrigerator and it turned out delicious!
Libby www.ditchthecarbs.com says
Brilliant Angie! This is exactly what I do if it ever separates.
D Rose says
I made this and had similar problems as half the people here — the butter broke the cream cheese. I tried cooling the mixture and then mixing it. I poured it into a lined pan. I have a pan of pumpkin flavored butter : /
Colleen says
Me too! I used an imersion blender which blended well, but it never set up. It’s super soft.
ker says
Yep me as well.. I tried to put it in the fridge then use beaters to bring it back together and no go. Ended up dumping the whole thing & wasting two sticks of butter :/
Natt says
Similar problem to other comments here. Measured everything according to recipe but it just resulted in MASSIVE amount of clear butter. Mixture didn’t look like video at all. Bummer 😞
Tracy says
I tried this recipe yesterday & thankfully I read the comments first. I reduced the amount of butter down from 2 sticks to 1/2 stick. After pouring in a pan & letting the mixture set up I still wasn’t able to get a bar that I could cut. Although, mine turned out more solid than liquid. I would say it has the same consistency of a pumpkin pie (just not sliceable). Either way, it is delicious! I scooped a few tablespoons into a bowl last night for a snack. Very satisfying & at least it was eatable. 🙂
Joi says
Mine is tasty but too wet to handle. Weighed and measured all ingredients and used full fat Philly cream cheese, and Trader Joe’s brand pumpkin (canned). It’s fairly wet (i.e. slides off the spoon quickly but not quite runny) so I’m wondering what is the correct consistency of the Pumpkin for this recipe?
May says
I too used trader joe’s Organic pumpkin purée and the fudge also was a little too wet to handle. Tasty though. Suppose that purée is too wet to begin with. I melted dark chocolate and used it to coat the bottom on the fudge which gave it a more stable base.
Audrey M says
Made this last week- topped with chopped pecans and a little toasted coconut. It was DELICIOUS!
Cindy says
Mine didn’t set up! Too much butter! So bummed!
Annie says
Whar size dish do you use?
Kim McRae says
The video shows cocoa powder being added with the sweetner, but no cocoa powder is listed in the ingredients
Libby www.ditchthecarbs.com says
The video has been updated and had the word “cocoa” has been removed. It is actually pumpkin spice that gets added. Apologies, I had a bit of trouble with this video.
Francine says
Its the pumpkin pie spice… Not cocoa.
Karen says
My didn’t set up, more like a thick pudding 😭😭
Libby www.ditchthecarbs.com says
Oh dear, that’s not good. I have just updated the recipe to only include 1/2 cup pumpkin puree as few people are telling me theirs didn’t set, so this will guarantee it will set each time. Others say it does set each and every time and are sharing their pictures on Instagram. So I am wondering if it is a certain brand of cream cheese that is causing this. Remember to NEVER use spreadable (guaranteed never to set) and to add sweetener and pumpkin spice to YOUR taste. I like mine flavoursome, and not-so-sweet, but you may prefer it differently. So have fun experimenting, and enjoy 🙂
Anne says
I haven’t made this yet, but could the setting issues come from too wet pumpkin puree? Libbys brand tends to be the driest, but I would still dry it some with a high quality paper towel. Another possibility is that someone used pumpkin pie filling instead of pumpkin puree. I’m glad I read the reviews. I know I will be drying the pumpkin when I make this. 🙂
Libby www.ditchthecarbs.com says
Ahhh. I never ever thought someone might consider to use pumpkin pie filing. That could be it. I only ever use my own home cooked pumpkin puree so I know how much moisture it needs – not much. Thanks for the tip! 🙂
Joanne says
what size baking dish do i use?
Libby www.ditchthecarbs.com says
Gosh I can’t remember sorry, I tend to use a different one each time.
Trisha says
These are absolutely delicious and set up perfectly. I’ve made them a few times now and they’ve turned out every time. One of the times I did get the cream cheese too hot and it broken, but I just used my immersion bender and all was well. These are also great in your morning coffee. Just through one in the blender with your coffee and you have a healthy pumpkin latte! Thanks for a great recipe!
Libby www.ditchthecarbs.com says
Wow, thanks Trisha. I’m so glad to hear the work for you. Me too, every time. Yay 🙂
Fran says
I had a similar problem – the fudge stayed like pie filling rather than hardening. And the butter seemed to clarify in the heating process, resulting in puddles of clear butter on top. Also, the cream cheese stayed in tiny lumps even after heating.
I was thinking of trying again with softened butter and cream cheese, and just mixing rather than heating.
Libby www.ditchthecarbs.com says
I’m sorry to hear this. O wonder of it is a particular brand of cream cheese that is making this happen? If the butter ever comes out of the mixture, simply pop it back in the fridge until the mixture is a little more firm, mix again to incorporate, then place in the lined dish.
Holly Rowe says
this did not come out at all 🙁 I measured the butter and cream cheese with my scale, but even after cooling it down there was a layer of butter on top. i poured of the excess and even tried adding a little extra xream cheese. im hoping it will set a little in the fridge as their are still little pools of butter around the sides of the pan.
Suzy says
Silly question… How do I make pumpkin puree and what type of pumpkin is best to use? Crown, butternut, squash?
Libby www.ditchthecarbs.com says
Any will work. Yay. Just make sure the mixture isn’t too wet if you are mashing/making your own.
Suzy says
I’m an NZ follower and have never seen canned pumpkin puree in a supermarket. Do I just boil til soft then blitz in a food processor til smooth?
Libby www.ditchthecarbs.com says
I am in NZ too and just boil then make my own mashed pumpkin. All my American readers like to use the canned/tinned variety. Make sure you let all the steam escape before blitzing. You don’t want any extra moisture otherwise the fudge won’t set.
Niki says
Hi fellow kiwis, there are places you can get the tinned pumpkin, I found it in Countdown one miraculous night. I have a tin and just use it. Martha’s backyard is an American food store that will ship anywhere in NZ. Just a tip for next time.
Dianna says
This was yummy but it didn’t set like fudge, it was more the consistency of pumpkin pie filling. The recipe calls for two sticks of butter, but the video showed only one stick, should I have just used one stick ?
Libby www.ditchthecarbs.com says
You need two sticks of butter to make it set firmly. Only one stick of butter was shown, some things have to get cropped as all my cooking videos are less than 1 minute. Maybe set it in the fridge, or even freezer, for a little longer next time.
Connie says
I used 2 resulting in aess! I think 1 is correct