Pumpkin Fudge Recipe
Introduction
This pumpkin fudge is a creamy, spiced treat perfect for fall or any time you crave a rich sweet snack. Combining smooth white chocolate and warm pumpkin flavors, it’s an easy no-bake dessert that will impress your friends and family.
Ingredients
- 4 cups white chocolate chips (24 ounces weight, not liquid)
- 1 cup sweetened condensed milk (8 ounces liquid, not weight)
- 2 1/2 tablespoons 100% pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
Instructions
- Step 1: Line an 8×8-inch pan with aluminum foil and set aside.
- Step 2: Stir the sweetened condensed milk well after opening to ensure it is smooth and evenly mixed.
- Step 3: Melt the white chocolate chips and condensed milk together over low heat, stirring frequently until smooth and combined. Alternatively, melt in the microwave by heating at half power for 1 minute, stirring, then continuing at 30-second intervals until just combined. The mixture will be thick.
- Step 4: Stir in the pumpkin puree, vanilla extract, cinnamon, nutmeg, and cloves until fully incorporated.
- Step 5: Pour the mixture into the prepared pan, spreading evenly.
- Step 6: Refrigerate for at least four hours to set. Once firm, cut into squares and serve.
Tips & Variations
- Use fresh pumpkin puree or well-drained canned pumpkin for the best flavor and texture.
- For a nutty twist, fold in chopped pecans or walnuts before refrigerating.
- If you prefer a softer fudge, reduce chilling time slightly but be sure it firms enough to cut cleanly.
- Add a pinch of salt to balance the sweetness if desired.
Storage
Store pumpkin fudge in an airtight container in the refrigerator for up to one week. For longer storage, freeze in a sealed container for up to three months. Thaw in the refrigerator before serving. To enjoy softer fudge, let it sit at room temperature for 10-15 minutes before eating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly. Just be sure to use 100% pumpkin and avoid pumpkin pie filling which contains added sugars and spices.
Is it possible to make this fudge without condensed milk?
Sweetened condensed milk is key for the creamy texture and sweetness, so skipping it would change the recipe significantly. You might experiment with other sweetened dairy products, but the texture and flavor may vary.
PrintPumpkin Fudge Recipe
This Pumpkin Fudge recipe combines creamy white chocolate with spiced pumpkin puree for a rich, seasonal treat. Easy to prepare and perfect for fall gatherings, this no-bake fudge offers a delicious blend of sweet and warm autumn flavors with a smooth, melt-in-your-mouth texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 20 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Fudge Base
- 4 cups white chocolate chips (24 ounces, weight not liquid)
- 1 cup sweetened condensed milk (8 ounces, liquid)
Flavorings
- 2 1/2 tablespoons 100% pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
Instructions
- Prepare the pan: Line an 8×8 inch pan with aluminum foil to prevent sticking and make it easier to remove the fudge once set.
- Stir condensed milk: Open the can of sweetened condensed milk and stir thoroughly to recombine any separated parts, ensuring a smooth consistency for the fudge.
- Melt chocolate and condensed milk: Combine the white chocolate chips and sweetened condensed milk in a heatproof bowl over low heat, stirring constantly until smooth and fully blended. Alternatively, microwave in 1 minute at half power, stirring well, then continue microwaving in 30 second intervals, stirring until the mixture is thick and fully combined.
- Add pumpkin and spices: Stir in the pumpkin puree, vanilla extract, cinnamon, nutmeg, and cloves until the mixture is uniform and richly scented.
- Pour and chill: Pour the fudge mixture evenly into the lined pan and spread it out smoothly.
- Refrigerate to set: Chill the fudge in the refrigerator for at least four hours until firm. Once set, cut into squares and serve.
Notes
- Use high-quality white chocolate chips for the best flavor and texture.
- Be careful not to overheat the chocolate mixture to prevent burning or seizing.
- Make sure to line the pan well for easy removal and clean-up.
- Can be stored in an airtight container in the refrigerator for up to one week.
- For a firmer fudge, chill overnight.
- If white chocolate is difficult to melt smoothly in the microwave, use the stovetop melting method for better control.
Keywords: Pumpkin Fudge, White Chocolate Fudge, Fall Dessert, No-Bake Fudge, Pumpkin Recipes, Holiday Treats
