This recipe for Keto Pumpkin Fudge creates a rich, creamy treat packed with classic fall flavors. Made with real pumpkin, white chocolate, and my homemade sweetened condensed milk, it’s the dreamiest fudge for pumpkin season cravings.

❤️ Why You’ll Love This Keto Pumpkin Fudge Recipe

• Classic fall pumpkin flavor
• Creamy white chocolate
• Velvety smooth texture
• Made using my Keto sweetened condensed milk, adding richness
• Easy to make, using a handful of sugar-free ingredients

When pumpkin season rolls around, this Keto Pumpkin Fudge is one of those treats everyone looks forward to. It’s got that creamy, melt-in-your-mouth texture you’d expect from classic fudge, only without all the sugar. Plus, it comes together with just a few simple ingredients and no candy thermometer needed.

I use my keto sweetened condensed milk, which it gives it that smooth, velvety finish that feels and tastes totally indulgent. The mix of pumpkin, white chocolate and hint of maple and spice ties it together perfectly. Whether you’re sharing or keeping a stash in the fridge, this decadent fudge is dangerously easy to love.

In the mood to make more delicious keto fudge? Be sure to check out my Almond Joy Fudge and my Chocolate Peanut Butter Fudge.

🛒 Ingredients for Pumpkin Fudge

• Heavy cream: Help give the fudge its rich, creamy texture.
• Sugar-free white chocolate chips: Melts into the mixture for smooth texture and sweetness.
• Monk fruit/allulose: Keeps it sugar-free with no aftertaste.
• Pumpkin puree: Adds flavor and color without excess moisture.
• Butter: Helps create that silky, melt-in-your-mouth texture.
• Sugar-free maple syrup: Enhances the pumpkin and adds warmth.
• Vanilla extract: Rounds out the fall flavor.
• Pumpkin Pie Spice: Ties everything together with cozy fall flavor.

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• 10″ Braiser or skillet
• Whisk
• 8 x 8 casserole dish
• Parchment paper

🔪 How to Make Sugar-Free Pumpkin Fudge

In a skillet over medium heat, add in the butter and once melted pour in the sweetener and heavy cream.

Simmer on low heat for 20-30 minutes or until reduced enough to coat the back of a spoon and stay separated when you run your finger across it. You will notice it has a very light caramel-like smell and color, that’s exactly what you want! 

The time it takes to thicken up will depend greatly on the size of your pan.  I used a 10” braiser, so it has more surface area and will thicken up faster than a typical saucepan. It should amount to around 1 3/4 cups. Allowing it to thicken up properly is key.

Whisking often, add in the white chocolate chips, pumpkin puree, maple syrup and pumpkin pie spice.

Once the chocolate is melted and everything is well combined, turn off the heat and stir in the vanilla extract.

Pour the mixture into an 8 x 8 casserole baking dish that’s been lined with parchment paper.

Freeze for at least 2 hours or overnight before cutting and serving.

☑️ Storage Instruction

Fridge: Store your fudge in an airtight container for up to one week.

Freezer: Wrap pieces individually in plastic wrap and then foil and freeze for up to two months. Thaw in the fridge before serving.

💡 Tips

• Don’t rush it! It’s very important to allow your sweetened condensed milk to thicken up properly, otherwise your fudge won’t solidify as it should.

• Stir often, not constantly: Gentle, regular whisking prevents scorching and helps the mixture thicken evenly without over-agitating the fats.

• Use medium, not high heat: A steady simmer gives you that light caramel color without burning the butter or sweetener.

• Pay attention to the smell: When the reduction starts giving off a faint caramel-like aroma, it’s at the perfect stage to move on.

• Keep your white chocolate nearby: Once you turn off the heat, you’ll want to add it quickly while the mixture is still hot enough to melt it smoothly.

• Line the pan with parchment: Let the paper overhang slightly so you can lift the fudge out easily once it’s frozen.

• Smooth the top: A small offset spatula or the back of a spoon evens it out for prettier squares.

🔄 Substitutions and Additions

• Add chopped pecans for a nutty crunch that complements the pumpkin flavor.
• Sprinkle cinnamon or sea salt on top before freezing for extra flavor contrast.
• Use dark chocolate chips instead of white for a more robust, less sweet twist.
• Add a few drops of maple extract for stronger fall flavor.
• Make it festive with a dusting of sugar-free cocoa powder before serving.

Can I Make Keto Pumpkin Fudge Without Chocolate Chips?

No. The sugar-free white chocolate chips are essential for the structure and creamy texture. Without them, the fudge will not set properly.

Why Didn’t My Fudge Set Firmly?

It likely wasn’t reduced long enough during the simmering stage. The mixture should coat a spoon and leave a clean line when you swipe your finger across it.

Can I Use Pumpkin Pie Filling Instead Of Pure Pumpkin Puree?

No. Pumpkin pie filling contains added sugar and spices that will throw off the flavor and carb count. Always use pure pumpkin puree.

Do I Have To Freeze It Overnight?

Two hours in the freezer is usually enough, but overnight gives you firmer, easier-to-slice squares.

Can I Store Keto Pumpkin Fudge At Room Temperature?

No. It should be kept chilled. The high fat content makes it too soft to sit out for long.

🍽️ More Keto Pumpkin Recipes

• Keto Pumpkin Coffee Cake Muffins
• Pumpkin Coffee Cake
• Pumpkin Chaffles
• Pumpkin Donuts
• Fluffy Pumpkin Pancakes
• Pumpkin Muffins with Cream Cheese Filling
• Pumpkin Bulletproof Coffee