Pumpkin Pie Fudge is a tasty fall treat! This easy pumpkin fudge recipe is a great make-ahead dessert for Thanksgiving and the holidays!
Pumpkin Pie Fudge
Pumpkin Pie Fudge has a smooth, creamy texture and a warm pumpkin spice flavor. The fudge will just melt in your mouth! This homemade fudge is a great alternative to a traditional pumpkin pie and it is so quick and easy to make! It is a fabulous fall dessert or sweet treat to serve for Halloween, Thanksgiving, and the entire holiday season.
Personally, I love the flavor of pumpkin pie spice and I love all things pumpkin. However, when it comes to pumpkin pie, I like the smell and flavor, but I am not overly enthusiastic about the texture of pumpkin pie. It’s just not my favorite. On Thanksgiving day, instead of eating pumpkin pie for dessert, I much prefer to have the pumpkin pie fudge and these delicious mini pumpkin cheesecakes!
Pumpkin fudge is also kid-approved! My daughter is actually the one who gave me the idea to create this recipe. She is also my taste tester and she has already eaten way more than she probably should. Oh well, at least it has some pumpkin in it.
What to Make with Leftover Pumpkin
Don’t let your extra pumpkin go to waste. If you need some ideas for what to make with leftover pumpkin, here are a few more easy pumpkin recipes to try.
- Pumpkin Smoothie Bowl
- Pumpkin Fettuccine Alfredo
- Mini Pumpkin Cheesecakes
- Pumpkin Oatmeal Chocolate Chip Cookies
- Easy Pumpkin Hummus
- Pumpkin Cream Cheese Cupcakes
- Pumpkin Bread
Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index to find more yummy recipes.
Pumpkin Fudge Ingredients
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- 100% pure pumpkin puree – Not pumpkin pie filling.
- pumpkin pie spice
- cinnamon
- unsalted butter
- sweetened condensed milk
- pure vanilla extract
- white chocolate chips or white baking morsels
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- Optional Add-in: Maple Bourbon Pecans – Stirred into the fudge before it sets or chopped and sprinkled on top before it sets. It adds texture and the flavor is like a combination of pumpkin and pecan pie. Yum!
How to make Pumpkin Pie Fudge
Pumpkin Pie Fudge is really quick and easy to make!
First, line an 8×8 pan with parchment paper. You can also line it with foil, then spray the foil with non-stick cooking spray.
Add the pumpkin, spice, vanilla, and sweetened condensed milk to a medium saucepan then stir to combine. Over low-medium heat, bring just to a boil while you are constantly stirring. This will take about 5 minutes. Remove from heat and then stir in the white chocolate chips and butter until the mixture is completely melted, smooth and creamy.
Once you have your smooth and creamy mixture, pour it into the prepared pan and spread. Cover and refrigerate overnight or until the fudge is completely set. You can also freeze it in an airtight container for 2 hours, which is what I prefer to do since frozen fudge is easier to cut and it sets much quicker.
Once the fudge is set, use the parchment paper or foil to lift the fudge out of the pan. Using a sharp knife, cut the fudge into 1-inch squares. To store, refrigerate in an airtight container for up to 2 weeks. You can also freeze it in an airtight container for up to 2 months.
I hope that you enjoy the pumpkin fudge!
Pumpkin Pie Fudge
Ingredients
- 1/4 cup pure pumpkin puree not pie filling
- 1 can sweetened condensed milk 14 oz.
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter cut
- 24 oz. white chocolate chips
Instructions
- Line an 8×8 pan with parchment paper. You can also line it with foil, then spray the foil with non-stick cooking spray.
- Add the pumpkin, spice, vanilla, and condensed milk to a medium saucepan then stir to combine. Over low-medium heat, bring just to a boil while you are constantly stirring. This will take about 5 minutes. Remove from heat and then stir in the white chocolate chips and butter until the mixture is completely melted, smooth and creamy.
- Once you have your smooth and creamy mixture, pour it into the prepared pan and spread. Cover and refrigerate overnight or until the fudge is completely set. You can also freeze it in an airtight container for 2 hours, which is my preference.
- Once the fudge is set, use the parchment or foil to lift it out of the pan. Using a sharp knife, cut the fudge into 1-inch squares. *see notes
Notes
- The easiest way to cut fudge is if you freeze it and then cut it while it is frozen.
- To store, refrigerate in an airtight container for up to 2 weeks or in the freezer for 2 months.
- Optional Add-in: Maple Bourbon Pecans - Stirred into the fudge before it sets or chopped and sprinkled on top before it sets. It adds texture and the flavor is like a combination of pumpkin and pecan pie. Yum!
(This recipe was originally posted on September 12th, 2019, and has been updated with a new recipe card.)
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