This Pumpkin Pie Fudge is a sweet and creamy treat that brings fall flavors right to your kitchen! With just a few simple ingredients, you’ll get that classic pumpkin spice taste in every bite.
I love making this fudge because it’s so easy and fun to share. Plus, it’s a great way to use up any leftover pumpkin from baking. Just cut and enjoy! 🎃
Key Ingredients & Substitutions
White Chocolate Chips: These are the base of your fudge, providing a creamy texture. If you want a darker flavor, you could use milk chocolate chips, but that will change the overall taste.
Sweetened Condensed Milk: This ingredient adds sweetness and creaminess. If you’re looking for a lighter version, try using evaporated milk mixed with a bit of sugar for a similar texture without all the sweetness.
Canned Pumpkin Puree: This gives the fudge its signature pumpkin flavor. If you’re out, you can use homemade pumpkin puree or even butternut squash puree as a substitute.
Pumpkin Pie Spice: You can buy a pre-mixed blend, but if you don’t have it, a combination of ground cinnamon, nutmeg, and ginger will work just fine. Adjust according to your taste!
Flaky Sea Salt: I love this for sprinkling on top! If you don’t have it, regular salt can work in a pinch, but the flaky kind gives a nice crunch.
How Do I Ensure My Fudge Sets Perfectly?
Getting fudge to set just right can be tricky. Once you pour the mixture into the pan, make sure to spread it out evenly. This helps it cool uniformly.
- Chill the fudge for at least 2 hours, but if your kitchen is warm, consider chilling it overnight for the best firmness.
- When cutting the fudge, use a sharp knife warmed in hot water to get clean cuts.
- Keep leftovers in the fridge to maintain the texture; a cool environment is best for fudge!
How to Make Pumpkin Pie Fudge
Ingredients You’ll Need:
- 3 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice (or a blend of cinnamon, nutmeg, ginger, and cloves)
- 1/4 teaspoon salt
- Flaky sea salt, for garnish
- Chopped pecans or walnuts (optional), for garnish
How Much Time Will You Need?
This pumpkin pie fudge takes about 15 minutes of prep time and needs at least 2 hours to chill in the refrigerator so it can firm up. Just a short wait for a delicious treat! Perfect for autumn gatherings or even just a sweet snack at home!
Step-by-Step Instructions:
1. Prepare the Pan:
Start by lining an 8-inch square baking pan with parchment paper. You can also lightly grease it if you prefer. This will help you remove the fudge easily once it’s set.
2. Melt the Chocolate:
In a medium saucepan, place the white chocolate chips and sweetened condensed milk. Set the burner to low heat and stir continuously. Keep stirring until the chocolate is completely melted and the mixture is nice and smooth. This should take just a few minutes.
3. Mix in Pumpkin Goodness:
Once the chocolate is molten, remove the saucepan from the heat. Stir in the canned pumpkin puree, vanilla extract, pumpkin pie spice, and salt. Ensure everything is well mixed until it’s smooth and has that lovely pumpkin color.
4. Pour & Spread:
Pour this delicious mixture into your prepared pan. Use a spatula to spread it out evenly across the pan so that it sets nicely.
5. Add Toppings:
If you like a bit of texture and flavor, sprinkle some flaky sea salt and if you’re feeling fancy, toss on some chopped pecans or walnuts over the top of the fudge. This adds a lovely crunch!
6. Chill Out:
Pop the pan into the refrigerator and let the fudge chill for at least 2 hours, or until it’s firm. This is the hardest part, but it will be worth the wait!
7. Cut & Serve:
Once your fudge is set, take it out of the refrigerator. Carefully lift it out of the pan using the edges of the parchment paper. Cut it into squares with a sharp knife.
8. Store & Enjoy:
Store any leftovers in an airtight container in the fridge. Enjoy your pumpkin pie fudge chilled or at room temperature—either way, it’s a delightful treat!
This fudge combines creamy white chocolate with warm pumpkin pie flavors, topped with a hint of sea salt and crunchy nuts, making it a perfect fall treat!
Can I Use Dark Chocolate Instead of White Chocolate?
Yes, you can use dark chocolate chips for a richer flavor. Just keep in mind that it will alter the sweetness and may overshadow the pumpkin flavor slightly. You might want to adjust the sweetness based on your preferences!
How Do I Store Leftover Fudge?
Store any leftover pumpkin pie fudge in an airtight container in the refrigerator. It will keep well for up to one week. For longer storage, consider freezing it—just wrap it tightly and use within three months for best quality.
Can I Make This Fudge Vegan?
To make a vegan version, substitute the white chocolate chips with dairy-free chocolate chips and use a plant-based sweetened condensed milk alternative. There are several recipes online for homemade vegan condensed milk!
What Can I Use Instead of Canned Pumpkin Puree?
If you don’t have canned pumpkin puree, you can make your own by roasting and pureeing fresh pumpkin or using butternut squash puree as an alternative. Both will work well for this recipe!
