Pumpkin Pie Fudge: A Creamy, Spiced Treat for the Season
If you’re craving a dessert that captures all the cozy flavors of fall, this Pumpkin Pie Fudge is the perfect choice. It’s everything you love about pumpkin pie—warm spices, creamy sweetness, and that unmistakable pumpkin flavor—transformed into a simple, no-bake treat. Whether you’re hosting guests or just need something sweet, this recipe is sure to impress.
Made with real pumpkin puree, cinnamon, nutmeg, and smooth white chocolate, it delivers the ultimate autumn indulgence. Even better, you don’t need any fancy equipment—just a saucepan and a few pantry staples. In minutes, you’ll have rich, creamy fudge that sets perfectly every time.
This recipe is not only easy but also highly customizable. A sprinkle of crushed graham crackers, chopped nuts, or a drizzle of white chocolate takes it to the next level. Plus, it stores well in the fridge, making it a perfect make-ahead dessert for busy weeks.
Whether you’re an experienced baker or new to making fudge, this Pumpkin Pie Fudge is a foolproof favorite. It’s great for gifting, sharing, or keeping all to yourself (no judgment!). Ready to fill your kitchen with the scent of fall? Let’s dive in!
INGREDIENTS
2 ½ cups white chocolate chips
1 can (14 oz) sweetened condensed milk
1/3 cup unsalted butter
1/2 cup canned pumpkin puree (not pumpkin pie filling)
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/4 tsp nutmeg
Pinch of salt
1 tsp pure vanilla extract
Optional Garnish: crushed graham crackers, chopped pecans, drizzle with melted white chocolate, and/or sprinkle with cinnamon.
INSTRUCTIONS
1. Prepare the Pan: Line an 8×8-inch square baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the parchment with butter or non-stick spray.
2. Melt the Base: In a medium saucepan, combine the white chocolate chips, sweetened condensed milk, and butter over low heat. Stir constantly until the mixture is melted and smooth.
3. Incorporate Pumpkin and Spices: Add the pumpkin puree, pumpkin pie spice, cinnamon, nutmeg, and salt to the saucepan. Stir until fully combined and smooth. Cook for 1–2 minutes, stirring constantly, to ensure the mixture is evenly blended.
4. Add Vanilla Extract: Remove the saucepan from heat and stir in the vanilla extract.
5. Pour and Set: Pour the fudge mixture into the prepared pan, spreading it evenly with a spatula. Tap the pan on the counter to remove any air bubbles.
6. Garnish (Optional): Sprinkle with crushed graham crackers, chopped pecans or drizzle with melted white chocolate and sprinkle with cinnamon for extra flair before serving for a decorative and tasty finish.
7. Chill and Set: Refrigerate for at least 4 hours, or until the fudge is firm. For best results, chill overnight.
8. Cut and Serve: Lift the fudge out of the pan using the parchment paper. Cut into small squares and enjoy!
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