Spiced Pumpkin Fudge - Dr. Mark Hyman

Spiced Pumpkin Fudge

This Spiced Pumpkin Fudge will fulfill all your cravings for a seasonal treat with a few simple real-food ingredients. 

It’s just the right blend of rich creamy fats, slightly sweet pumpkin, and warm autumn spices, with a few pumpkin seeds scattered overtop to add a satisfying crunch. Pumpkin is an excellent source of vitamin A, which supports skin, eye health, the immune system, and more, and pumpkin seeds are a great source of protein, iron, and magnesium. Just a few reasons why it’s great to take advantage of this seasonal squash.

You can make my Spiced Pumpkin Fudge using bar molds or simply pour it into a parchment-lined pan, and feel free to cut it into small squares rather than bars for extra pieces to share. Pop it in the back of the freezer for a minimum of 25 minutes to set, or longer for firmer fudge. These are a great, super easy option to make when you’re short on time but want a healthy treat to enjoy at school, work, or on-the-go all week long. 

I hope you enjoy!

Wishing you health and happiness,
Mark Hyman, MD


  • 2 cups creamy nut butter, such as almond or cashew, unsweetened and unsalted
  • ½ cup coconut oil
  • ¼ cup pure maple syrup, or honey
  • ⅔ cup canned pumpkin puree, unsweetened
  • ½ teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • 3 tablespoons raw pumpkin seeds

1. Add the nut butter, coconut oil, maple syrup, pumpkin puree, vanilla, and pumpkin pie spice to a heat-safe bowl.

2. Heat 2 inches of water in a pot over medium-high heat and place the bowl on top. Whisk until melted and smooth, about 2 minutes.

3. Pour mixture into a bar mold or an 8x8 dish lined with parchment paper. Sprinkle with the pumpkin seeds and place in the freezer for at least 25 minutes, or longer for firmer fudge.

4. Pop bars out of molds or if using an 8x8 dish, cut into 12 or 24 bars using a sharp knife.

5. Keep in the freezer, covered, for up to 3 months.

Nutritional analysis (per serving, based on 12 bars) Calories: 370, Total Fat: 33g, Saturated Fat: 10g, Cholesterol: 0mg, Sodium: 4mg, Carbohydrates: 14g, Fiber: 5g, Sugars: 6g, Protein: 9g, Net Carbs: 9g

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