Smooth and creamy no-bake low-carb sugar-free pumpkin pie fudge (0.8g net carbs). An easy one-pot recipe made in under 10 minutes.
The delicious keto-friendly dessert is made from simple ingredients and there's even a recipe for homemade pumpkin spice.
When it's pumpkin season, winter, fall, or Thanksgiving, it's great to find new pumpkin puree recipes that won't mess with your blood sugar and keep you on track with your low-carb diet.
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Is pumpkin keto?
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.
Pumpkin is a low-carb vegetable that's widely used for those on a keto diet or low-carb diet.
Pumpkin can be used for savory dishes such as pumpkin and coconut soup, keto pumpkin and bacon soup, roast pumpkin, or mashed pumpkin with butter and garlic. It can also be used in sweet desserts such as keto chocolate pumpkin pie, pumpkin pie spice fudge, and pumpkin pie spice latte.
It is low carb, low calorie, low fiber, low protein, and contains vitamin A, vitamin C, and iron.
Pumpkin nutrition serving per 100g: 6.5 g total carbs, 0.5 g fiber, 6 g net carbs, 1 g protein, 0.1 g fat, 26 calories.
Ingredients you need
The simple keto pumpkin fudge recipe only needs a few wholesome ingredients, which you probably have in your pantry and fridge already.
For this healthy pumpkin 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 be 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.
All quantities and full instructions are in the recipe card below.
Pumpkin puree - fresh pumpkin puree or pumpkin pie filling will work in this pumpkin fudge. Ensure whichever pumpkin puree you use is low moisture otherwise the pumpkin fudge recipe will not set.
Butter - You can use salted butter or unsalted butter in this fudge recipe. Adjust salt before pouring. Salt actually brings out the sweetness in a recipe.
Cream cheese - always use a full-fat block of cream cheese, otherwise, your fudge will not set and you will have to freeze your fudge.
Pumpkin pie spice - you can buy a ready-made spice jar or make your own homemade pumpkin pie spice.
Vanilla - you can use vanilla essence or vanilla extract. You could also use maple syrup extract too.
Sweetener - use your favourite sugar-free sweetener or sugar replacement. Add more or less than the recipe suggests. You may need twice the amount of sweetener if you are a beginner.
How to make homemade pumpkin spice
You can buy a spice jar of pumpkin pie spice or you can make your own homemade pumpkin spice mix with a few simple spices. This way you can adjust each flavour to your liking, it is cheaper, and you know exactly what the ingredients are so you can avoid added sugars and unnecessary starches.
Once you have your own freshly made jar of pumpkin spice, you can make a wide variety of recipes at the end of this post. Pies, soup, fudge, and even the famous Starbucks pumpkin pie spice latte.
Substitutions and variations
Pumpkin - You make your own homemade puree. Fresh pumpkin can be cooked and pureed until it is smooth OR you may use the tinned/canned pumpkin pie filling. Just remember to read the nutrition label to confirm there are no added sugars or starches.
If you make your own pumpkin puree, gently steam or boil your fresh pumpkin until soft. You must make sure you allow all the steam to escape before pureeing It must be low moisture otherwise the pumpkin fudge will not set properly and will be too wet and damp.
Chocolate - once the fudge mixture has cooled, and before pouring into the lined baking tin, you can stir through some sugar-free dark chocolate chips or sugar-free white chocolate chips.
How to make pumpkin fudge from scratch
Full instructions are in the printable recipe card below and you can also watch the recipe video.
Step 1: Gently heat the butter in a small saucepan over low heat then place all the other ingredients in the saucepan and warm together and mix until smooth. DO NOT OVERHEAT.
Step 2: Remove your saucepan from the heat, allow it to cool slightly, mixing all the time to ensure the butter doesn't separate. Pour into a baking pan that has been lined with baking parchment paper.
Step 3: Sprinkle chopped pecans or walnuts over the surface of the sugar-free fudge.
Step 4: Place the fudge in the fridge to set completely. When set, slice into small squares. Alternatively, once the fudge is almost set, you can roll the mixture into balls then freeze them.
Topping instructions: Pecans or chopped walnuts are optional, but I like to sprinkle a few salted chopped nuts over the top of the sugar-free pumpkin fudge recipe for that little extra salty crunch.
How to store pumpkin fudge
Always wait before you eat the creamy fudge and allow your pumpkin fudge to cool completely.
You can store your delicious fudge in the fridge in an airtight container for up to 3 days. It can also be stored in a freezer for up to 3 months. Frozen fudge is absolutely delicious to nibble on and it restricts how fast you can eat each square.
More sugar-free pumpkin pie spice recipes
There are so many low-carb recipes and keto recipes that use pumpkin pie spice flavour with zero guilt. Each recipe is gluten-free and keto-friendly.
- How to make homemade pumpkin spice mix
- Keto pumpkin pie spice latte
- Keto chocolate pumpkin pie
- Pumpkin pie mug keto cheesecake
Expert recipe tips
You may have overheated the fudge or may have accidentally used a spreadable or lite, low-fat cream cheese. These will not set the fudge. You would have to freeze it, to ensure it is firm enough to be cut with a knife.
Do not overheat the cream cheese or it will split and separate. Just heat gently, so the butter and cream cheese mix together beautifully. If it has separated, allow the fudge to cool, and as the butter begins to set, stir the mixture back together. Stir again to emulsify before pouring into the lined baking dish.
No, If the cream cheese and butter are heated too high, they will begin to separate. Only warm enough on low heat to melt the butter and cream cheese together.
No, this particular recipe is based entirely on dairy products such as butter and cream cheese. However, you may enjoy dairy-free chocolate Bounty bars (coconut bars) instead.
📖 Recipe
Low-Carb Sugar Free Pumpkin Pie Spice Fudge
Please rate this recipe
Recipe Video
Calculate ingredients
Ingredients
- 110 g (½ cup) pumpkin puree
- 220 g (2 sticks) butter
- 100 g (3.5 oz) cream cheese full fat
- 2 tablespoon pumpkin pie spice
- 1 teaspoon vanilla
- 3 tablespoon powdered sweetener or more to taste
- pinch salt
Equipment
Instructions
- Gently heat the butter in a small saucepan on low heat then place all the other ingredients in the saucepan and gently warm together and mix until smooth.
- Remove the saucepan from the heat and allow to cool, stirring to ensure the fudge does not seperate.
- Pour into a baking dish that has been lined with baking parchment paper and sprinkle chopped pecans or walnuts to garnish.
- Place in the fridge. When set, cut into small squares.
Notes
Violet
My kids and I had saved this recipe a couple weeks ago to make for a treat on Halloween. I really wish I had read the comments first 🙁 We made this on Monday and no matter how hard we tried the butter would NOT mix with the rest. After watching the video just now there is much less butter used then what the recipe stated. I’m even more disappointed because we tried making TWO batches as the first didn’t work in the hopes that the second would be fine but nope same exact thing. We still put it in the fridge hoping it would set but we ended up with a terribly gross layer of butter on top. We had to throw it all away. We weighed everything out to the exact gram. After so many comments stating the same result I would think this would have been updated by now. Very disappointed as we wanted to like this so much 🙁 I will be very hesitant to try any more recipes from this site
Shelli
Yes. I was just going to say this. There is only 1 stick used instead of 2. I will have remake this dessert.
Steve
Flavour is bang on!! Ive tried it a few times now and it does not set as fudge . So just have to freeze it. Even teied subbing half the butter with coconut oil and even added a 1/3 cup whey isolate and still didnt set lol. Perhaps the recipe is meant for homemade puree. Even steaming off the can puree didnt work. Oh well still tastes great!!? Thanks for this great site!!
Libby www.ditchthecarbs.com
Hey there Steve, thanks for the great feedback. I think freezing it is the trick!
Missy
Perhaps it is too wet due to 2 sticks of butter. In the video you only melt one?
Terri
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
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
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
Mine separated also, but I put the pan in the freezer instead of the refrigerator and it turned out delicious!
Libby www.ditchthecarbs.com
Brilliant Angie! This is exactly what I do if it ever separates.
D Rose
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
Me too! I used an imersion blender which blended well, but it never set up. It’s super soft.
ker
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
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
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
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
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
Made this last week- topped with chopped pecans and a little toasted coconut. It was DELICIOUS!
Cindy
Mine didn’t set up! Too much butter! So bummed!
Annie
Whar size dish do you use?
Kim McRae
The video shows cocoa powder being added with the sweetner, but no cocoa powder is listed in the ingredients
Libby www.ditchthecarbs.com
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
Its the pumpkin pie spice... Not cocoa.
Karen
My didn't set up, more like a thick pudding ??
Libby www.ditchthecarbs.com
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
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
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
what size baking dish do i use?
Libby www.ditchthecarbs.com
Gosh I can't remember sorry, I tend to use a different one each time.
Trisha
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
Wow, thanks Trisha. I'm so glad to hear the work for you. Me too, every time. Yay 🙂
Fran
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
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
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
Silly question... How do I make pumpkin puree and what type of pumpkin is best to use? Crown, butternut, squash?
Libby www.ditchthecarbs.com
Any will work. Yay. Just make sure the mixture isn't too wet if you are mashing/making your own.
Suzy
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
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
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
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
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
I used 2 resulting in aess! I think 1 is correct