Pumpkin Fudge

Squares of pumpkin spice fudge are stacked in a pile. A bite has been taken out of the top piece of 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!

Prep Time10

Cook Time20

Chilling Time4

Total Time4 30

Course: dessert

Cuisine: american

Keyword: easy pumpkin fudge, easy pumpkin fudge recipe, pumpkin fudge, pumpkin fudge recipe, pumpkin pie fudge, pumpkin spice fudge, recipe for pumpkin fudge

Servings: large squares

Calories: 519kcal

Equipment

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 8x8” 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