This Pumpkin Pie Fudge is a sweet treat that packs all the cozy flavors of fall into every bite! With tasty pumpkin and warm spices, it’s perfect for sharing or snacking.
Who knew fudge could be so festive? I like to sprinkle a little extra cinnamon on top—because why not? It’s a fun way to enjoy pumpkin pie vibes anytime you want!
Key Ingredients & Substitutions
White Chocolate Chips: These give the fudge its rich, creamy texture. If you’re looking for a dairy-free option, use dairy-free white chocolate chips. I love using good-quality chocolate for the best flavor!
Canned Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling which contains added sugars and spices. If you have fresh pumpkin, you can roast and puree it as well—it adds a lovely depth!
Pumpkin Pie Spice: This blend includes cinnamon, nutmeg, and ginger. If you don’t have it, mix equal parts of cinnamon and nutmeg, with a touch of ginger for a perfect substitute. Homemade is always a nice touch!
Nuts: I recommend using walnuts or pecans for a nice crunch, but you can skip them or use other nuts like almonds if you prefer. You could also leave them out for nut-free fudge.
How Do You Achieve a Smooth Fudge Texture?
The key to a smooth fudge is to melt the chocolate and sweetened condensed milk gently. Here’s how:
- Always use low heat to avoid scorching the chocolate. Stir constantly for a silky texture.
- Once melted, remove from heat before adding pumpkin and spices. This prevents any graininess.
- Mix until fully combined for that perfect creamy finish—you want no lumps!
Remember, patience is your friend! Letting the fudge chill for a few hours makes it slice beautifully.
How to Make Pumpkin Pie Fudge
Ingredients You’ll Need:
For the Fudge:
- 3 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon vanilla extract
- Pinch of salt
- Optional: ½ cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, and you’ll need to let it chill in the fridge for at least 3 hours to set properly. So, in total, plan for about 3 hours and 15 minutes—most of that time is just waiting for the fudge to firm up!
Step-by-Step Instructions:
1. Prepare the Pan:
Start by lining an 8×8 inch square pan with parchment paper or lightly greasing it with cooking spray. This will help you easily lift the fudge out later. Set the pan aside while you prepare the fudge mixture.
2. Melt the Chocolate:
In a medium saucepan, over low heat, combine the white chocolate chips and sweetened condensed milk. Stir constantly with a wooden spoon or spatula until the chocolate is fully melted and the mixture is smooth and creamy. This may take a few minutes, so be patient!
3. Mix in the Pumpkin:
Remove the saucepan from heat. Now, stir in the pumpkin puree, pumpkin pie spice, vanilla extract, and a pinch of salt. Make sure to mix well until everything is fully combined and smooth. The pumpkin adds a lovely color and flavor!
4. Add Nuts (if using):
If you want a bit of crunch, fold in the chopped walnuts or pecans at this stage. They add a wonderful texture and flavor contrast to the creamy fudge.
5. Pour into the Pan:
Pour the pumpkin mixture into the prepared pan. Use a spatula to spread it evenly across the pan, smoothing out the top for an even finish.
6. Chill the Fudge:
Pop the pan into the refrigerator and let it chill for at least 3 hours, or until it’s firm to the touch. This step is key to ensuring your fudge sets up nicely!
7. Cut the Fudge:
Once the fudge is set, lift it out of the pan using the edges of the parchment paper. Place it on a cutting board and cut into squares using a sharp knife.
8. Store & Enjoy:
Keep the fudge refrigerated until you’re ready to serve it. These make wonderful fall treats or gifts! They’re best enjoyed cold for that creamy fudge texture.
This Pumpkin Pie Fudge is not only creamy and delicious but also embodies the warm flavors of your favorite pumpkin pie. It’s a delightful and unique treat for any occasion!
Can I Use Milk Chocolate Chips Instead of White Chocolate Chips?
Yes, you can substitute milk chocolate chips, but keep in mind that this will alter the flavor profile and sweetness of the fudge. If you prefer a less sweet fudge, dark chocolate chips might be a better option, as they balance well with the pumpkin puree.
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you want to use fresh pumpkin, bake or steam it until it’s soft, then puree until smooth. Make sure it’s well-drained to avoid excess moisture, which could affect the texture of the fudge.
How to Store Leftover Fudge?
Store any leftover fudge in an airtight container in the fridge. It should keep well for up to a week. For longer storage, you can freeze pieces between layers of parchment paper in an airtight container for up to 3 months. Just thaw in the fridge before enjoying!
Can I Add Other Mix-Ins?
Definitely! Feel free to add mini chocolate chips, toffee bits, or dried cranberries for added texture and flavor. Just be mindful not to overdo it, as too many add-ins may affect the fudge’s ability to set properly.
