Pumpkin Fudge

A cutting board filled with pumpkin fudge

Calories per serving: 74. Protein 2g. Carbs 4g. Fat 6g.



  • 0.5 cup pumpkin puree
  • 3 tbsp maple syrup
  • 1 scoop French Vanilla IdealLean Protein
  • 0.25 cup almond butter, slightly softened in the microwave
  • 5 tbsp coconut oil, melted and cooled
  • 1 tsp pumpkin pie spice
  • 0.25 tsp cinnamon
  • dash of salt
  • 2 tbsp shelled pumpkin seeds


  1. Line a bread loaf baking pan with parchment paper and set aside.

  2. Combine all of the ingredients except for the pumpkin seeds in a medium sized bowl. Stir until smooth and incorporated.

  3. Pour pumpkin fudge batter into the prepared pan and level it out with a knife. Sprinkle the pumpkin seeds over the top.

  4. Place fudge in the freezer for 2 hours or until firm.

  5. Allow fudge to thaw slightly for about 15 minutes at room temperature before cutting into it.

Lindsey Mathews

Lindsey Mathews

Head Trainer & Nutritionist

Lindsey Mathews is the Head Trainer and Nutritionist at IdealFit. She is a NSCA-CSCS certified personal trainer, C-ISSN certified sports nutritionist, Pn. 1 certified nutrition coach, and a nationally qualified NPC bikini competitor. Before joining IdealFit, she ran the largest boot camp program in Utah County.

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