Paleo Pumpkin Freezer Fudge Recipe

Taylor Kiser | Food. Faith. Fitness.

This paleo pumpkin freezer fudge will knock out any sweet-tooth cravings! It’s quick to make for having a scrumptious fall treat on hand.

My name is Taylor and I am obsessed with sweetening things with dates.

Liiiiike, it’s kind of become an “issue” around the FFF household.

Paleo Pumpkin Freezer Fudge Photo

After the appearance of said sticky-naturally-sweet little fruits in a healthy homemade vanilla Frappuccino recipe, breakfast quinoa casserole, and apple cinnamon energy bars, Mr. FFF is sort of questioning if I’ll ever make him something with “real sugar” ever again.

Also: can we just get really excited together about the fact that I’ve trained him to consider honey, maple syrup and coconut sugar the “real sugar” and he no longer yearns for the days of refined sugar in his baked goods?


Anyway. Addicted to dates. Want dates in every single food forever and ever the end.

Paleo Pumpkin Freezer Fudge Picture

Here’s what’s up with this fudge:

It’s INSANELY creamy thanks to a heavy dose of velvety smooooooth almond butter.

It’s got a little delicious-and-oh-so-trendy flavor POW of pumpkin puree AND pumpkin spice. A 1-2 pumpkin PUNCH for your fall-food-craving taste buds.

Naturally sweetened with dates. See above story of obsession, addiction and general food L-O-V-E.

It’s got SUPERFOOD pepitas and almond butter which means it’s fudge that is, liiike, SUPER GOOD 4 U

Paleo Pumpkin Freezer Fudge Image

It’s PRETTY customizable in the sense that if you don’t like pepitas or almond butter, you could totally do cashew butter and some other kind of nut. You could even get super crazy and add some dried fruit or cocoa nibs!

It’s fudge WITHOUT borders. You make it as your inner eye sees it, and wants to EAT IT.

You know, if you want to get yogi-like about it.

I also chose to sprinkle some ultra-flaky sea salt on top of this fudge. You know how people usually lean more towards “salty” foods or “sweet” foods? I am not those people. I cannot choose between salty or sweet so I’ll just have them both, thank you very much.

Paleo Pumpkin Freezer Fudge Pic

Hear me though: if you’re going to do the VRY VRY recommended flaky-sea-salt-sprinkle-dance (side note: note sure what this looks like) when you melt rich and creamy almond butter with perfectly sticky-sweet dates and a fall FIESTA of pumpkin spice, do NOT add salt into the pot.

There’s salty/sweet and then there is SALTYYYYY/sweet.

You get my drift. Maybe.

Final thought: the fall/winter is the season of last-minute-shenaniagns-that-require-adult-you-to-GASP-bring-some-kind-of-food. We’re talking potlucks, birthday parties, bake sales, harvest parties (are those a thing?) and, behind every superstar of the shindig is an E-Z dessert recipe.

File 1 Paleo Pumpkin Freezer Fudge

This is that recipe.

Make it. Love it. Have everyone else love it.

Rock the potential harvest party, girlfriend.

Planning a dinner party and need some inspiration?

How about looking for a new slow cooker dinner idea?

We’ve got you covered in our ever-growing Facebook group! If you’re not a member yet, why not?!


We’re chatting cooking techniques, dessert ideas, and everything in between. If you’re already a member, invite your friends to join us too!


Paleo Pumpkin Freezer Fudge Recipe

      20 Servings


  • 1 cup Deglet Noor Dates, plus 2 tablespoons, very tightly packed, 210 grams
  • 1 cup Natural Almond Butter
  • 1 cup Canned Pumpkin
  • 2 teaspoons Pumpkin Pie Spice
  • pinch of Salt
  • 2 tablespoons Raw Pepitas
  • Flaked Sea Salt, optional


  1. Line the bottom of an 8x8 inch baking pan with parchment, leaving some hanging over the sides to use as a handle.
  2. Combine the dates, almond butter, pumpkin, pumpkin pie spice and salt in a medium pot over medium/low heat. Cook, stirring frequently so the bottom doesn’t burn, until the almond butter is melted and the dates are warm, about 10 mins. You will have a very thick mixture.
  3. Transfer to a food processor and process, scraping down the sides as needed until smooth and creamy.
  4. Transfer to the prepared baking pan and spread out evenly. Sprinkle with the pepitas.
  5. Place in the freezer for at least 3 hours.
  6. Once chilled, slice into bars, sprinkle with sea salt (if using) and DEVOUR immediately!


  • If you’re using flaked sea salt on top, don’t use salt in the fudge.
  • This fudge softens FAST, so serve it quickly!


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Related Recipes:
Healthy Recipes, Dessert Recipes, Frozen Treat Recipes, Snack Recipes, Pumpkin Recipes, Fudge Recipes, Paleo Recipes
Recipe Yields:
20 bars
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Taylor Kiser
Recipe Yields: 20 bars
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 195 minutes

Nutrition Facts

Serving Size 1 bar
Servings Per Recipe 20

Amount Per Serving
Calories from Fat 2
Calories 34

% Daily Value*
Total Fat 0g
  Saturated Fat 0g
Sodium 1mg
Total Carbohydrate 8g
  Dietary Fiber 1g
  Sugars 6g
Protein 0g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Taylor Kiser

About Taylor

Taylor keeps food, faith and fitness close to the heart on her blog of the same name. We're excited to have her as a Healthy Eating fanatic.

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