Pumpkin Pie Fudge

Pumpkin Pie Fudge: A Creamy, Spiced Treat for the Season

If you’re looking for a dessert that combines the cozy flavors of fall with the rich, creamy texture of fudge, this Pumpkin Pie Fudge recipe is the perfect choice. It’s everything you love about pumpkin pie—spices, sweetness, and that unmistakable pumpkin flavor—packed into a simple, no-bake treat that’s ready in no time. Whether you’re hosting a holiday gathering or just want to indulge in something sweet, this recipe is bound to impress.

Made with real pumpkin puree, warm spices like cinnamon and nutmeg, and smooth white chocolate, this fudge is a foolproof way to bring the taste of autumn to your table. The best part? You don’t need any fancy equipment or candy thermometers to make it. With just a saucepan and a few pantry staples, you’ll have a batch of creamy, decadent fudge that sets perfectly every time.
This recipe isn’t just easy—it’s versatile. You can customize the toppings to suit your taste. Crushed graham crackers, chopped nuts, or even a drizzle of white chocolate can take this dessert to the next level. Plus, it stores beautifully in the fridge, making it a great make-ahead option for busy holiday weeks.

Whether you’re a seasoned baker or just starting out, this Pumpkin Pie Fudge is a no-fail recipe that will quickly become a favorite. It’s perfect for gifting, sharing at parties, or keeping all to yourself (we won’t judge!).

Ready to bring some festive flavors to your dessert menu? Let’s dive into this quick and easy Pumpkin Pie Fudge recipe that will make your kitchen smell like autumn and your taste buds sing.

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!