This homemade Easy Pumpkin Fudge is a no-bake recipe made with pumpkin spice and sweetened condensed milk. A quick microwave fudge that the whole family will love. Perfect for the fall season as a treat for both Halloween and Thanksgiving.
Why This Recipe is the Best
Pumpkin Fudge is the ultimate fall treat-perfect for Halloween parties, Thanksgiving dessert tables, or gifting to neighbors. It captures all the cozy seasonal flavors in one creamy, rich bite. Not only is it simple to prepare, but the smooth pumpkin spice flavor makes it irresistible for both kids and adults alike.
Be sure to check out our other fudge recipes like Easy Oreo Fudge, 2 Ingredient Fudge, and Original Fantasy Fudge recipe.
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Key Ingredients
A perfect way to use leftover pumpkin puree and an excuse to use pumpkin pie spice. You'll love making this recipe.
- White Chocolate Chips- Brand-name melting wafers are best to use because they have great melting properties. Off-brand chocolate does not melt well.
- Pumpkin Puree- This gives it that real pumpkin taste. We suggest using canned puree. Homemade puree has a lot of excess water, making it hard to predict how the fudge will come out.
- Sweetened Condensed Milk- When combined with the melted chocolate, the fudge texture is created.
- Pumpkin Pie Spice- You can't have a dessert without pumpkin spice! This enhances the pumpkin puree and gives it that fall cozy flavor.
How to make Pumpkin Fudge
Follow these step-by-step process photos for extra help. Make sure to follow every step for the best results.
- Melt white chocolate chips in a microwave-safe bowl 30 seconds at a time. Stir in between each interval of 30 seconds. Pour sweetened condensed milk into the melted chocolate. A thick consistency will form.
- Add the pumpkin puree and the pumpkin pie spice. Work the puree and spice into the white chocolate mixture until smooth.
- Pour the pumpkin mixture into an 8x8 parchment paper-lined baking pan. Place in the refrigerator for 4-6 hours, or overnight to set.
- Remove the pumpkin fudge from the refrigerator and peel away the parchment paper. Cut into squares and serve.
Hint: We have found that white chocolate melts best when using brands like Nestle or Ghirardelli. Off-brand white chocolate doesn't always melt properly, making it hard to work with.
Top tip
You may be tempted to add more pumpkin to the white chocolate mixture, but do not do this! It will make it so the fudge does not set right.
Not all white chocolate is created equal. Through trial and error, we have found that off-brand white chocolate chips do not melt properly, making it hard to work with them. We tend to lean towards brands like Nestle and Ghirardelli.
Recipe
Easy Pumpkin Fudge
Equipment
- 8X8 baking pan
Ingredients
- 2 cups white chocolate chips 12 ounces
- ⅓ cup sweetened condensed milk
- 3 tablespoons pumpkin puree
- ½ teaspoon pumpkin pie spice
Instructions
- Melt the white chocolate chips in a microwave safe bowl in 30 second intervals. Stir in between each 30 seconds until chocolate is completely melted.
- Pour the sweetened condensed milk into the melted chocolate. Be prepared to stir quickly as the texture will change rapidly. Add in the pumpkin puree and pumpkin pie spice to the mixing bowl and mix until the white chocolate pumpkin mixture is smooth.
- Pour the pumpkin mixture into a parchment paper lined 8X8 baking pan. Place in the refrigerator for 4-6 hours or overnight until the fudge is set.
- Once set and firm, remove the fudge from the baking pan and peel away the parchment paper. Cut into squares and serve.
Notes
- Store in the refrigerator in an air tight container or freeze extras.
- Do not use off-brand white chocolate as they have variable melting properties and the recipe may not work properly.
- You may be tempted to add more pumpkin puree but don't! If will change the consistency of the fudge and it won't set the same.
Nutrition
Add this to your Halloween Charcuterie board or Thanksgiving Charcuterie board.
Substitutions and Variations
- Pumpkin Spice- don't have pumpkin spice? Use 1 teaspoon of cinnamon, ¼ teaspoon of nutmeg, and ⅛ teaspoon of clove.
- Almond Bark - Use almond bark instead of white chocolate chips at a 1:1 ratio. 12 ounces of almond bark.
- Pecans - before letting the fudge set, sprinkle the top with ½ cup of chopped pecans.
- Walnuts - add ½ cup chopped walnuts to the top of the fudge after you pour it into the 8x8 baking dish.
Storing Pumpkin Fudge
For best results, cut the fudge after it has been in the refrigerator overnight. Store set and cut fudge in the refrigerator for 4-5 days.
Store in an airtight container and freeze for 1-2 months. Eat frozen or thaw before enjoying. The texture may weep a little once thawed.
FAQ
Yes, the ingredients used in this recipe make for a gluten-free treat.
Andrea says
The perfect taste of pumpkin spice. I love making this no-bake homemade fudge. It takes no time at all! A perfect fall, halloween and thanksgiving treat.
Amy Sue Zander says
Super sweet and not pumkiny enough for me. I used ghirardelli.
Directions are well written and easy to follow.
Jacqueline Tolliver says
does this pumpkin fudge really taste like pumpkin fudge .
Andrea says
Yes! It uses pumpkin puree and pumpkin pie spice to give that awesome pumpkin flavor.