Melt-in-your-mouth Pumpkin Fudge! It’s smooth, rich, creamy, warmly spiced with pumpkin pie spice blend, and ready in just a few simple steps. Perfect for fall snacking, Halloween and Thanksgiving get-togethers, and anytime pumpkin cravings strike!
Delight the pumpkin fanatics in your life with this pumpkin fudge recipe! Made with rich white chocolate, pumpkin pie spice, and sweetened condensed milk, this smooth and creamy fudge is a fantastic way to enjoy your favorite fall flavors!
I love to make this fudge for pumpkin carving parties and to hand out to adults trick-or-treating with their little ones. It’s ultra-easy and takes less than 20 minutes of active cooking time, but it tastes like I slaved over it all day. Win-win!
For more festive and fun pumpkin recipes, check out my Pumpkin Snickerdoodles, Pumpkin Spice Doughnuts, Pumpkin Gummy Candy, and Pumpkin Spice Cupcakes.
Why This Easy Pumpkin Fudge Recipe Is The Best
- Quick and Easy: Though the fudge does need to set in the fridge for a bit, the actual prep time is quick and painless. This recipe is great for older kids to help with, too!
- Pumpkin-Forward: If you ask me, there are never enough ways to enjoy this favorite fall ingredient, so I am always excited to add a new recipe to the repertoire.
Using Sweetened Condensed Milk
The most common issue when making fudge is using evaporated milk instead of sweetened condensed milk. The two ingredients are very different and have different textures. Sweetened condensed milk is what you need for this recipe for pumpkin fudge; evaporated milk will not work because it is too thin and runny.
Trustworthy brands of sweetened condensed milk, such as Eagle Brand, are the best bet. Off-brand consistencies can differ. Additionally, use full-fat condensed milk because it adds the best richness and creates a luscious texture. Stir the condensed milk well before using it; its thick texture can settle upon storage.
Other Ingredients and Substitutions
- White Chocolate – Use high-quality white chocolate for the best pumpkin spice fudge. I recommend white chocolate bars chopped into small pieces for the smoothest melting, but white chocolate chips can also work.
- Pure Pumpkin Puree – For this recipe for pumpkin fudge you will need pure pumpkin puree, not canned pumpkin pie blend. The latter has added stabilizers and sweeteners, which can throw off the fudge’s texture.
- Vanilla Extract – For the best results, use pure vanilla extract. You will need 1 ½ teaspoon.
- Pumpkin Pie Spice Blend – This adds the classic warm and spicy pumpkin pie flavor with cinnamon, nutmeg, cloves, and allspice. You can use a store-bought spice blend or make your own.
- Orange Food Coloring – An optional ingredient to make more vivid orange fudge! Start with a few drops of orange food coloring or a small dab of gel, and stir in more if desired.
Helpful Tools
How to Make Pumpkin Fudge
Step 1: Prepare Pan.
Line an 8×8-inch baking pan with aluminum foil and spray the foil with cooking spray.
Step 2: Melt White Chocolate.
Add the white chocolate and sweetened condensed milk to a saucepan over low heat. Melt the chocolate, stirring the mixture frequently, until just fully smooth and creamy.
Step 3: Add Remaining Fudge Ingredients.
Stir in the pumpkin puree, vanilla extract, and pumpkin pie spice until combined. If desired, add a few drops of orange food coloring to give the fudge a more vibrant shade of orange.
Step 4: Pour and Set Fudge.
Remove the saucepan from the heat and pour the fudge into the prepared pan. Cool it to room temperature, and then transfer the fudge to the refrigerator and chill for at least 4 hours or until firm. Slice and enjoy!
Tips for Making Perfect Pumpkin Pie Fudge
- Do not use the full can of sweetened condensed milk. You only need 1 cup (8 ounces) of the milk. A full can is 14 ounces, so using it all will throw off the fudge’s texture.
- Use high-quality white chocolate. Name-brand white chocolate bars are best here. Name brand melts the smoothest and has the best, rich flavor. If you can’t find full bars or are looking to use up white chocolate chips, you can use them, but they tend not to melt as smoothly as bars.
- Use a heavy-bottomed pan, if possible. This helps to ensure even melting and prevents burning.
- Watch the chocolate as it melts. Stay close to the saucepan, keeping an eye on it and stirring it frequently as it melts, so it does not burn. Adjust or lower the heat if needed if the flame is too strong. As soon as the chocolate is smooth and melted, it is done.
- Do not use a double boiler. If any water enters the bowl with the white chocolate, it will seize up, and the chocolate will be ruined. For this reason, I do not recommend using a double boiler. Instead, melt it over low heat, watching and stirring the chocolate frequently (as noted above) to keep it from burning.
- Add orange food coloring if desired. Add a more festive, vivid orange color by stirring in a few drops of liquid or a small dab of gel food coloring before finishing it.
How to Cut Fudge
Use a sharp, hot knife (such as a chef’s knife) to cut the fudge. To heat the knife, dip it in hot water for 10 seconds, then wipe it off with a clean paper towel. Repeat the dipping and wiping process between cuts to keep the knife clean and hot.
Storage Directions
Once the pumpkin has fully set in the refrigerator, it can be cut and transferred to an airtight container for storage. To keep the pieces from sticking, place sheets of parchment or wax paper between them. The container can be kept in the fridge for up to 2 weeks or at room temperature for 5 days.
The fudge can also be frozen in a freezer-safe container for up to 3 months. Defrost it in the refrigerator overnight for the best results.
Other Fudge Recipes to Try
Sugar cookies in fudge form! Soft, creamy and a perfect holiday treat.
Peppermint white chocolate fudge mixed with mini marshmallows and Christmas candy. So addicting that you’ll want to double the batch!
Milk and dark chocolate swirled together with gingerbread spice and crushed gingerbread men for a perfect holiday treat.
Homemade fudge packed with mini chocolate chips cookies – two desserts in one!
Use leftover candy canes and Christmas candy to make this creamy and minty fudge!
Another excuse to use as many Mini Eggs as possible! This fudge is packed with mini eggs and is the perfect Easter treat.
Pumpkin Fudge
Melt-in-your-mouth Pumpkin Fudge! It’s smooth, rich, creamy, warmly spiced with pumpkin pie spice blend, and ready in just a few simple steps. Perfect for fall snacking, Halloween and Thanksgiving get-togethers, and anytime pumpkin cravings strike!
Ingredients
- 4 cups 24 oz high quality white chocolate
- 1 cup condensed milk
- 2 ½ tbsp canned pure pumpkin
- 1 tsp vanilla extract
- 1 ½ tsp pumpkin pie spice
- orange food coloring if desired
- Cooking spray
Instructions
- Line an 8×8” pan with aluminum foil. Spray lightly with cooking spray. Set aside.
- Place the white chocolate and condensed milk into a pot set to low heat. Stir frequently, until fully melted. Then add the canned pumpkin, vanilla extract and pumpkin pie spice. If desired, add a couple drops of orange food coloring to make the fudge a more vibrant shade of orange.
- Remove from the heat and pour the fudge into the pan.
- Allow it to cool to room temperature, then transfer to the fridge for about 4 hours, or until firm.
- Slice into squares and enjoy!
Notes
Storage Directions
Once the pumpkin has fully set in the refrigerator, it can be cut and transferred to an airtight container for storage. To keep the pieces from sticking, place sheets of parchment or wax paper between them. The container can be kept in the fridge for up to 2 weeks or at room temperature for 5 days.
The fudge can also be frozen in a freezer-safe container for up to 3 months. Defrost it in the refrigerator overnight for the best results.
Recipe Success Tips
- Do not use the full can of sweetened condensed milk. You only need 1 cup (8 ounces) of the milk. A full can is 14 ounces, so using it all will throw off the fudge’s texture.
- Use high-quality white chocolate. Name-brand white chocolate bars are best here. Name brand melts the smoothest and has the best, rich flavor. If you can’t find full bars or are looking to use up white chocolate chips, you can use them, but they tend not to melt as smoothly as bars.
- Use a heavy-bottomed pan, if possible. This helps to ensure even melting and prevents burning.
- Watch the chocolate as it melts. Stay close to the saucepan, keeping an eye on it and stirring it frequently as it melts, so it does not burn. Adjust or lower the heat if needed if the flame is too strong. As soon as the chocolate is smooth and melted, it is done.
- Do not use a double boiler. If any water enters the bowl with the white chocolate, it will seize up, and the chocolate will be ruined. For this reason, I do not recommend using a double boiler. Instead, melt it over low heat, watching and stirring the chocolate frequently (as noted above) to keep it from burning.
- Add orange food coloring if desired. Add a more festive, vivid orange color by stirring in a few drops of liquid or a small dab of gel food coloring before finishing it.
Nutrition
Serving: 1squareCalories: 519kcalCarbohydrates: 63.68gProtein: 7gFat: 27.2gSaturated Fat: 16.5gCholesterol: 27mgSodium: 111mgPotassium: 352mgFiber: 0.3gSugar: 63gVitamin A: 776IUVitamin C: 1.4mgCalcium: 248mgIron: 0.31mg
Tried this recipe?Let us know how it was!
Hi everyone! My name is Cayla Gallagher and I’m the creator of pankobunny!
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