Pumpkin Protein Fudge

October 28, 2011

in Gluten Free, Healthy "MAKEOVERS", Kid Friendly, Protein Bars, Recipes, Snacks

Pumpkin Protein Fudge_2

Ditch the Halloween candy for this sinful (but guilt-free) pumpkin protein fudge!  The best part?  No-cooking required!  It sets in the freezer.  Look how happy Mr. Pumpkin is!  I could make this recipe over and over again, no matter the season. But if its fall, and you’re craving something sweet, this is the perfect little snack.

It really couldn’t be easier. Less than 10 ingredients mixed together, then into the freezer. Great for fighting those late night cravings…I get them too!

Pumpkin Protein Fudge
Prep time
Total time
Sweet and delicious pumpkin fudge, but guess what? Its healthy!
Recipe type: Snack
Yield: 6 large squares
  • ¼ cup natural peanut butter, smooth
  • 4 x 30 gram scoops (or 1 cup) vanilla whey protein powder (I used Whey Gourmet)
  • ¼ cup unsweetened almond milk
  • ¼ cup canned pumpkin
  • 3 packets stevia (I used Krisda stevia)
  • 1 tsp vanilla extract
  • ¼ tsp cinnamon
  • 2 Tbsp walnuts, chopped (I use walnut crumbs that are pre-chopped)
  1. In a small bowl mix together all ingredients (except walnuts) until smooth, a whisk works best.  Mixture should be thick and sticky.  Using a rubber spatula, spread into a small pan (I used a 6 x 9 rectangular glass dish).
  2. Place in the freezer for approx 1 hour.  If left in the freezer too long, place at room temperate.  Within 5 minutes, they will be easy to cut with a sharp knife.
  3. Cut into 6 large squares. These can be individually wrapped and stored in the freezer for a quick snack.
Warning: They will melt down if left at room temperature for too long, so best enjoyed within 10-15 minutes out of the freezer.
Serving size: 1 square Calories: 164 Fat: 8.5 g Carbs: 6.1 g Sugar: 0.6 g Sodium: 8.2 mg Fiber: 1.2 g Protein: 18 g

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I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
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  • Y. M.

    As a pumpkin and as a spice lover, I made these and they tasted delicious! Just one question, though. Are these intended to be stored in the refrigerator or in the freezer? When I keep them in the refrigerator, they do not stay into bars and instead turn into the consistency of nut butter. Granted, I used less protein powder (75% of a cup), but I also used a lot less almond milk to compensate.

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  • Anita F.

    When do the walnuts go in??

    • https://busybuthealthy.com Kristine Fretwell

      Oops, I didn’t mention that 🙂 You’ll want to add them in after you whisk all the other ingredients until smooth…

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  • Healthfirst

    Hi Kristine. I can’t find an ingredient list for Whey Gourmet on their website but the Whey Gourmet Naturelle information clearly states :    No artificial sweeteners, flavours or colours. As myself and others are eliminating harmful artificial sweeteners now that our eyes are open to all the awful side effects of them should you recommend their Naturelle line in this recipe? Thanks for the great recipe!

    • https://busybuthealthy.com Kristine Fretwell

      Hi there! I give people the option to choose whichever one they’d like. Personally, I use the Naturelle most often. The no-calorie sweetener in it is stevia.

      • Healthfirst

        Thank you for your honesty and prompt response.

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  • http://profiles.google.com/mes836 Meghan Smith

    These sound and look amazing!!! Plus 6 large squares at 165 each plus all that protein…I have got to make them. I only have chocolate protein powder though so chocolate pumpkin fudge is on its way 🙂

    • https://busybuthealthy.com Kristine Fretwell

      Awesome! Let me know how you like it! 🙂

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