Pumpkin Fudge
This homemade pumpkin fudge is made with both pumpkin puree and pumpkin pie spice for a bold pumpkin flavor that everyone adores. It’s an incredibly easy recipe that can be made without a candy thermometer!
White chocolate fudge meets pumpkin pie in this quick and easy pumpkin fudge recipe!
You only need five ingredients to make this fudge, and there’s no candy thermometer required. All you have to do is toss the ingredients into a pan and melt them together. It truly doesn’t get much easier than that!
This fudge also holds up well at room temperature, so it’s great for gifting around the holidays or serving at Halloween parties and Thanksgiving gatherings.
See How It’s Made
Ingredient Notes & Substitutions
White Chocolate Chips
In my recipe testing, I found that Ghirardelli white chocolate chips work best and will stay firm at room temperature. You can use other brands, but they will cause the fudge to soften at room temperature (so you’ll need to keep it refrigerated). I just don’t recommend using white chocolate bars for this recipe because the fudge won’t set up very well.
Sweetened Condensed Milk
Don’t confuse this with evaporated milk or you’ll end up with pumpkin fudge sauce (which would be delicious, but it’s not what we’re going for here!). Sweetened condensed milk has a thick and syrupy consistency that creates the creamiest fudge. It’s easy to mistake these two ingredients in the store, so make sure you grab the right one.
Pumpkin Pie Spice
You can use your favorite store-bought blend or make my homemade pumpkin pie spice recipe. I personally love to make a batch of my homemade recipe because it’s cheaper and lasts a long time.
How To Blot The Pumpkin Puree
I know it may seem strange, but trust me here. This step is crucial because it removes excess moisture from the pumpkin puree and allows the fudge to set up properly.
Here’s how to blot it:
- Line a plate with paper towels.
- Spread the pumpkin puree over the paper towels.
- Top with additional paper towels and press!
- Use more paper towels as needed to blot the puree until it’s roughly half of its original weight.
Tips For A Perfect Fudge
- Remove as much moisture as possible from the pumpkin puree. If the pumpkin is still very wet, the fudge mixture will be runny and won’t firm up as it cools. If in doubt, keep blotting the water out.
- Use a heavy-bottomed saucepan. A quality stainless steel saucepan or enameled cast iron saucepan will have a thicker base, which helps distribute heat more evenly and prevent scorching. Cheaper, thinner saucepans tend to cause sticking and burning, both things you want to avoid when making this fudge!
- Use a rubber spatula to stir. The flexible head of a rubber spatula will get into every groove around the bottom of your saucepan and prevent anything from sticking. I have about 30 rubber spatulas (I wish I were kidding) and use them ALL of the time.
- Resist the urge to crank up the heat. White chocolate is prone to burning and seizing up, so it’s important to melt it low and slow.
Can I Add Chopped Nuts?
Absolutely! Feel free to add ½ to 1 cup of chopped nuts. Raw or toasted walnuts, pecans, etc. can all be used. You could even use some chopped candied pecans or candied almonds for an ultra decadent fudge.
Can I Leave Out The Pumpkin Puree?
Yes, you may omit the pumpkin puree. If you do though, you will need to increase the sweetened condensed milk to one 14-ounce can to compensate for the loss of moisture.
We adore the pumpkin spice flavor of this fudge, and I hope you do too! Let me know if you make it and what occasion (if any!) you serve it at.
Pumpkin Fudge
Ingredients
- ½ cup pumpkin puree (125 grams; pressed to at least half the weight – mine was 56 grams after squeezing out the moisture)
- 3 cups white chocolate chips (540 grams; I recommend Ghirardelli)
- ⅔ cup sweetened condensed milk (206 grams)
- 2 tablespoons unsalted butter (28 grams; ¼ stick)
- 1 ½ teaspoons pumpkin pie spice
Instructions
- Line an 8-inch square baking dish with parchment paper or aluminum foil, leaving some overhang for easy removal. Set aside.
- Line a large plate with several paper towels. Scoop the pumpkin puree on top of the paper towels and spread it out. Add several more paper towels on top and blot the pumpkin to remove as much of the excess moisture as possible. You will need to use several more paper towels for this step. I usually try to press out enough moisture until it’s about half the original weight.½ cup pumpkin puree
- Add the blotted pumpkin puree, white chocolate chips, sweetened condensed milk, butter, and pumpkin pie spice to a large saucepan and place it over medium-low heat. Stir often until the white chocolate chips are fully melted and the mixture is smooth.3 cups white chocolate chips,⅔ cup sweetened condensed milk,2 tablespoons unsalted butter,1 ½ teaspoons pumpkin pie spice
- Remove from the heat, scoop the mixture into the prepared baking dish, and spread it around into one even layer. If you notice any small air bubbles on top, you can pop them with a toothpick and smooth them out.
- Refrigerate for 2 to 3 hours or until the fudge is firm and fully chilled. Remove from the pan using the overhang from the parchment paper or foil, slice into pieces, and enjoy!
