Go Back
Easy Pumpkin Fudge Recipe
Ash Tyrrell

Easy Pumpkin Fudge Recipe

I started making this pumpkin fudge a few autumns ago when I wanted something pumpkin-flavored that wasn't another pie or loaf of bread, and it's been on repeat in my kitchen every fall since.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Servings: 16
Ingredients Method Notes

Ingredients
  

  • 2 cups white chocolate chips — melts into that classic fudge base so use a good quality brand for the smoothest texture
  • ½ cup sweetened condensed milk — the key binder here just make sure it's not the full 14-ounce can or the fudge won't set right
  • ½ cup pure pumpkin puree — go for plain canned pumpkin not pumpkin pie filling, which already has added sugar and spices
  • 1 ½ teaspoons pumpkin pie spice — brings in that warm cozy fall flavor without needing a whole spice rack
  • ½ teaspoon vanilla extract — rounds out the sweetness and makes the pumpkin flavor taste a little richer
  • ⅛ teaspoon salt — balances out all that sweetness so the fudge doesn't taste one-note

Method
 

  1. Before you start any melting, line your 8x8 pan with foil or parchment paper, leaving a bit of overhang on the sides. This little step makes lifting the finished fudge out so much easier later, and it saves you from scraping a sticky pan.
  2. Open your can of sweetened condensed milk and give it a really good stir before measuring out your ½ cup. Some brands separate a bit inside the can, and stirring first helps your fudge set properly later on.
  3. In a saucepan over low heat, combine your white chocolate chips and sweetened condensed milk. Stir often so nothing scorches on the bottom, and keep going until the mixture turns completely smooth and glossy.
  4. Once your chocolate base is smooth, remove it from the heat and stir in the pumpkin puree, pumpkin pie spice, vanilla, and salt. Keep stirring until everything is fully combined and you get a consistent orange color throughout.
  5. Pour the mixture into your prepared pan and smooth the top with your spatula. Refrigerate for at least 3 hours, or until the fudge feels firm to the touch and holds its shape when you press it lightly.
  6. Once fully set, lift the fudge out using the foil overhang and place it on a cutting board. Slice into small squares with a sharp knife, wiping the blade clean between cuts for the neatest edges.

Notes

  • I always double-check my can of condensed milk versus evaporated milk, since grabbing the wrong one is such an easy mistake to make.
  • I use a lower heat setting than I think I need, because rushing this step is what makes fudge grainy instead of smooth.
  • I like to chop my white chocolate chips slightly before melting so they blend more evenly into the pumpkin mixture.
  • I always taste my pumpkin pie spice blend before adding it, since some store-bought blends are stronger than others.
  • I let mine chill overnight whenever I have the time, since it sets even firmer and slices more cleanly the next day