Pumpkin Pie Fudge

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, melted white chocolate drizzle, and/or a sprinkle of 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 fully melted and smooth.

3. Add pumpkin and spices:
Add the pumpkin puree, pumpkin pie spice, cinnamon, nutmeg, and salt. Stir until fully combined. Continue cooking for 6–8 minutes over low heat, stirring often, until the mixture visibly thickens and begins to slowly bubble. It should look glossy, slightly thicker than cake batter, and coat the back of a spoon.

4. Add vanilla:
Remove from heat and stir in the vanilla extract.

5. Pour and smooth:
Pour the fudge into the prepared pan, spreading evenly with a spatula. Tap the pan gently on the counter to release air bubbles.

6. Add garnish (optional):
Top with crushed graham crackers, chopped pecans, a drizzle of melted white chocolate, and/or a light dusting of cinnamon.

7. Chill until firm:
Refrigerate for at least 4–6 hours, but for the firmest texture, chill overnight.
Pumpkin-based fudge sets softer than classic fudge until fully chilled.

8. Slice and serve:
Lift from the pan using the parchment overhang. Cut into small squares and enjoy!

HELPFUL TIPS TO PERFECT THIS RECIPE

• Use pumpkin puree, not pumpkin pie filling.
  Pie filling has added sugar and moisture, which prevents proper setting.
• Don’t raise the heat.
  Keep the stove on low—high heat can cause the chocolate to scorch or separate.
• Cook until thickened.
  The fudge should bubble gently and thicken for 6–8 minutes after adding the pumpkin. Under-cooking is the #1 reason pumpkin fudge stays soft.
• Use good-quality white chocolate chips.
  Cheaper brands contain less cocoa butter and may prevent the fudge from firming properly.
• Chill long enough.
  Pumpkin fudge often needs overnight refrigeration for clean slicing.
• If your fudge is too soft:
  Pop it into the freezer for 20–30 minutes before cutting. It will firm up beautifully.