If you love all things pumpkin and crave a sweet, melt-in-your-mouth treat, this Easy Pumpkin Fudge is the perfect recipe for you. Packed with the flavors of fall—pumpkin spice, creamy white chocolate, and a hint of vanilla—this fudge is a delightful addition to your autumn dessert lineup. Not only is it delicious, but it’s also quick and easy to make, requiring just a few ingredients. Whether you’re preparing for Thanksgiving, Halloween, or just a cozy autumn treat, this pumpkin fudge will be a crowd-pleaser.
Ingredients:
- 2 ½ cups white chocolate chips
- 1 cup sweetened condensed milk (half of a 14-oz can)
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- Optional: chopped pecans or walnuts for topping
Instructions:
Step 1: Prepare the Pan
Line an 8×8-inch baking dish with parchment paper, leaving extra paper hanging over the sides for easy removal later.
Step 2: Melt the White Chocolate
In a medium saucepan over low heat, melt the white chocolate chips, stirring constantly to prevent burning. Once fully melted, remove the saucepan from heat.
Step 3: Add the Pumpkin Mixture
Stir the sweetened condensed milk, pumpkin puree, vanilla extract, pumpkin pie spice, and salt into the melted white chocolate. Mix until everything is fully combined and smooth.
Step 4: Pour into the Baking Dish
Pour the fudge mixture into the prepared baking dish. Smooth the top with a spatula to ensure an even surface. If you’re adding nuts, sprinkle chopped pecans or walnuts on top and gently press them into the fudge.
Step 5: Let the Fudge Set
Refrigerate the fudge for at least 2-3 hours or until it’s firm. Once set, use the parchment paper to lift the fudge from the pan, and cut it into squares.
Step 6: Serve and Enjoy
Your pumpkin fudge is now ready to enjoy! Store leftovers in an airtight container in the fridge for up to a week.
Cooking Notes:
- Low Heat is Key: Be sure to melt the white chocolate over low heat to avoid seizing. White chocolate can burn quickly, so take your time with this step.
- Pumpkin Pie Spice: If you don’t have pumpkin pie spice on hand, you can make your own by mixing cinnamon, nutmeg, ginger, and cloves. Use about 1 teaspoon cinnamon, and 1/4 teaspoon each of nutmeg, ginger, and cloves.
- Consistency: For a softer fudge, slightly increase the amount of sweetened condensed milk. If you prefer a firmer texture, use less.
Variations:
1. Chocolate Swirl Pumpkin Fudge:
To add a fun twist, melt 1/2 cup semi-sweet chocolate chips and drizzle them over the top of the fudge. Use a toothpick to swirl the chocolate for a marbled effect.
2. Pumpkin Pecan Fudge:
Fold 1/2 cup chopped pecans into the fudge mixture for a nutty crunch throughout. You can also sprinkle extra pecans on top before refrigerating.
3. Coconut Pumpkin Fudge:
For a tropical twist, stir in 1/4 cup unsweetened shredded coconut before pouring the fudge into the baking dish. Coconut pairs wonderfully with the pumpkin and spices.
4. Sugar-Free Pumpkin Fudge:
For a lower-sugar option, use sugar-free white chocolate chips and unsweetened condensed milk (or make your own with a sugar substitute like erythritol). Adjust the sweetness by adding more vanilla extract or a small amount of stevia.
Keto Version and Low-Carb Adjustments:
Pumpkin fudge can be made keto-friendly with a few ingredient swaps:
Keto Pumpkin Fudge:
- Use sugar-free white chocolate chips (such as Lily’s or another keto-friendly brand).
- Replace the sweetened condensed milk with a homemade low-carb version (you can simmer heavy cream with monk fruit sweetener or erythritol until it thickens).
- Reduce the amount of pumpkin puree to about ⅓ cup to keep the carb count lower, and increase the pumpkin pie spice for flavor.
- Add unsweetened almond butter or cream cheese to create a richer, creamier texture while keeping the carb count down.
These modifications will give you a delicious low-carb pumpkin fudge that satisfies your fall dessert cravings without kicking you out of ketosis.
Frequently Asked Questions (FAQs):
Q: Can I use fresh pumpkin puree instead of canned?
A: Yes, but make sure the puree is well-drained to avoid adding extra moisture. Fresh pumpkin puree tends to be wetter than canned, so you may want to place it in a strainer or cheesecloth to remove excess liquid.
Q: How do I store pumpkin fudge?
A: Store the fudge in an airtight container in the refrigerator for up to 1 week. You can also freeze it for up to 3 months. Just thaw it in the fridge before serving.
Q: Can I use dark chocolate instead of white chocolate?
A: Yes, but keep in mind that using dark chocolate will give the fudge a different flavor. It won’t have the same creamy sweetness that white chocolate provides, but if you prefer a richer taste, dark chocolate works beautifully.
Q: Can I add other spices?
A: Absolutely! If you enjoy more complex flavors, try adding a pinch of cardamom or allspice to the pumpkin pie spice mix for extra warmth and depth.
Q: Can I double this recipe?
A: Yes! If you’re making this for a larger gathering or just want extra fudge, you can double the ingredients and use a 9×13-inch baking dish instead of an 8×8-inch one.
This Easy Pumpkin Fudge is a fall-inspired dessert that’s perfect for any occasion. With just a few ingredients and minimal effort, you can create a creamy, flavorful treat that captures the essence of autumn. Whether you’re serving it at a Thanksgiving dinner, packaging it as a homemade holiday gift, or simply enjoying it as an after-dinner snack, this pumpkin fudge will quickly become a seasonal favorite.
Plus, with options to make it keto-friendly, vegan, or nut-free, it’s an adaptable recipe that suits various dietary preferences. Get ready to enjoy all the flavors of fall with this simple and delicious treat!
