DIY 5 Ingredient Pumpkin Pie Freezer Fudge (Dairy & Gluten Free)

shutterstock_159696005 pumpkin, gluten free, ingredient

organifi-web2 pumpkin, gluten free, ingredient

Written by: Lindsay Sibson

Fairytales DO come true.

As a kiddo, I couldn’t get enough of Cinderella… come on and sing with me now…

While I can’t teach you how to wave a wand to turn a pumpkin into a horse-drawn carriage… I CAN teach you how to make some MAGIC in the kitchen by turning pumpkin into a delicious DIY freezer fudge!

You can have healthy fudge believe it or not… bibbidi-bobbidi boo.

Benefits Of Pumpkin Pie Freezer Fudge

  • Excellent source of fiber: helps your stay fuller longer
  • Packed with vitamin C, which helps boost your immune system
  • Full of the antioxidant beta-carotene
    • Helps neutralize free radicals
    • When your body has too many free radicals, it causes cell damage, which can accelerate the progression of cancer and other diseases
  • Helps protect your skin from the sun’s wrinkle-causing UV rays (thanks to the beta-carotene!)
Coconut Oil
  • Helps increase your energy
    • Coconut oil is made up of medium chain triglycerides (MCTs)
    • Quickly absorbed by your body
  • Speeds up your metabolism
  • Boosts your immune system
Almond Butter
  • Has a massive amount of nutrients: fiber, protein, magnesium, manganese, copper, vitamin B2, vitamin E and fat
  • Loaded with antioxidants, which protect your cells from damage
  • Assists with blood sugar control
  • Reduces hunger, because the protein and fiber increase satiety
Pure Maple Syrup
  • Supplies some trace minerals and antioxidants
  • A more natural, unrefined product than cane and other sugars
  • Provides inflammation-reducing polyphenol antioxidants

Pumpkin Pie Freezer Fudge


  • 1 cup natural almond butter (learn how to make your own almond butter HERE)
  • ¼ cup unrefined coconut oil (NOT melted, room temperature)
  • ½ cup organic pumpkin puree
  • 1 tsp pumpkin spice
  • ¼ cup pure maple syrup 


1. Mix together coconut oil and maple syrup in a large bowl until well blended.

2. Add pumpkin puree, spice and almond butter.

      • “Put ‘em together and what have you got… bibbidi-bobbidi boo.” 

3. Line a 9 x 9 pan with parchment paper and then pour pumpkin fudge mixture into the pan.

      • Spread evenly. 

4. Freeze for a minimum of 1 hour.

5. To serve, cut into squares.

6. To store: Keep in freezer as they will become soft at room temperature.

Personalized options:

  • Melt some dark chocolate and drizzle it over the fudge and then add your favorite toppings such as chopped nuts and seeds BEFORE freezing. 

Enjoy savoring the flavors of fall with this easy homemade Pumpkin Pie Freezer Fudge.

What is your FAVORITE Fall flavor? Please tell us in the COMMENTS below.

“Now off you go, you’re on your way!”


organifi-web2 pumpkin, gluten free, ingredient

Lindsay Sibson

Lindsay Sibson

Lindsay Sibson turned her lifelong dream of traveling the world into a reality when she first stepped on a plan in April of 2014. With the simple intention of learning more about this beautiful world, she stepped away from corporate America to explore an alternative lifestyle of long term international travel, volunteering, blogging and pursuing a blissfully happy and fulfilling way of life.

Lindsay documents her journey in hopes of empowering others to find their passion, reignite their spark and freshen their outlook on life. Connect with her on her website and follow her travels on Instagram (

Through her blog, Lindsay documents her journey in hopes of empowering others to find their passion, reignite their spark and freshen their outlook on life.
Lindsay Sibson

Latest posts by Lindsay Sibson (see all)


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