This Pumpkin Pie Fudge is a sweet and creamy treat that combines fall flavors in every bite! With pumpkin puree and warm spices, it tastes like your favorite pie.
I love how easy this fudge is to make—just mix, chill, and slice! It’s a perfect way to enjoy pumpkin treats without turning on the oven. Yum! 🎃
Key Ingredients & Substitutions
White Chocolate Chips: These give the fudge its creamy texture and sweet flavor. If you’re looking for a dairy-free option, try using vegan white chocolate chips or substitute with creamy almond butter for a different taste.
Sweetened Condensed Milk: This ingredient adds sweetness and helps bind everything together. You can use evaporated milk for a less sweet version, or try a plant-based condensed milk for a dairy-free alternative.
Pumpkin Puree: Canned pumpkin is super convenient, but fresh pumpkin works too! Just make sure it’s cooked and pureed. If you want a bit more flavor, try adding a little extra pumpkin pie spice along with the puree.
Pumpkin Pie Spice: If you don’t have pumpkin pie spice, mix 1/2 teaspoon of cinnamon, 1/4 teaspoon ginger, and a pinch of nutmeg and cloves. Feel free to adjust the spice levels to suit your taste!
Nuts: I love adding pecans or walnuts for a crunchy texture, but you can also skip them or use other nuts like almonds or cashews. Just ensure they’re chopped to make for a uniform fudge.
How Do I Get My Fudge to Set Perfectly?
Setting the fudge properly is key to enjoying a good texture. Here are some tips to ensure your fudge turns out great:
- Make sure to allow the fudge to chill for at least 3 hours in the fridge. Longer chilling helps it set better.
- Don’t rush the melting process of the chocolate; low heat is your friend. Stir continuously to prevent burning.
- When pouring the mixture into the pan, spread it evenly to avoid thick or uneven pieces.
- Keep the fudge stored in an airtight container in the fridge to maintain its texture for up to a week.
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
- 1/2 cup pumpkin puree (canned or fresh)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 1/4 teaspoon salt
Optional Add-ins:
- 1/2 cup chopped pecans or walnuts
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and approximately 3 hours to chill. So, set aside a bit of time, and you’ll be enjoying delicious pumpkin pie fudge later in the day!
Step-by-Step Instructions:
1. Prepare Your Pan:
Start by lining an 8×8-inch baking pan with parchment paper or lightly greasing it. This will make it super easy to lift the fudge out later. If you use parchment paper, leave some overhang on the sides for easy removal.
2. Melt the Chocolate:
In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk. Stir continuously with a spatula until the chocolate melts completely and the mixture is smooth. Be patient and don’t rush this step; keep the heat low!
3. Mix in the Flavor:
Once the mixture is smooth, remove the saucepan from the heat. Now, it’s time to stir in the pumpkin puree, vanilla extract, pumpkin pie spice, and salt. Mix it well until everything is fully incorporated and deliciously combined.
4. Add Nuts (if desired):
If you’re using nuts, now’s the time to fold in the chopped pecans or walnuts. If you prefer your fudge nut-free, just skip this step!
5. Spread the Mixture:
Pour the fudge mixture into the prepared pan and spread it evenly with your spatula. Smooth out the top so it looks nice and neat.
6. Chill the Fudge:
Transfer the pan to the refrigerator and let it chill for at least 3 hours, or until it’s firm enough to cut into squares. This chilling time is crucial for the perfect fudge texture!
7. Cut and Serve:
Once set, carefully lift the fudge out of the pan using the parchment paper overhang. Place it on a cutting board and cut it into squares. Enjoy your delicious pumpkin pie fudge! Store any leftovers in an airtight container in the refrigerator.
Can I Use Dark Chocolate Instead of White Chocolate?
Absolutely! If you prefer dark chocolate, you can substitute it for white chocolate chips. Just note that this will give your fudge a different flavor, and you may want to add a bit more sweetened condensed milk to balance the bitterness of the dark chocolate.
How Do I Store Leftover Fudge?
Store any leftover fudge in an airtight container in the refrigerator for up to a week. You can also freeze it for longer storage—just wrap individual pieces in plastic wrap and then place them in a freezer-safe bag. Thaw in the fridge before serving.
Can I Make This Fudge Vegan?
Yes! You can make this fudge vegan by using dairy-free white chocolate chips and vegan sweetened condensed milk. There are several brands available that cater to vegan diets, so check your local store for options!
What Can I Use Instead of Pumpkin Pie Spice?
If you don’t have pumpkin pie spice on hand, you can make your own! Use a mixture of 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and a pinch of both nutmeg and cloves for a similar flavor profile. Adjust to your taste!