Easy Pumpkin Fudge
This Pumpkin Fudge is a creamy, no-candy-thermometer-needed treat made with white chocolate, sweetened condensed milk, pumpkin puree, and warm spices set in a pan and sliced into squares.
It’s softer than a chocolate fudge and tastes like a cross between pumpkin pie and a classic holiday candy.
I make this for cookie trays and holiday gift boxes since it slices into neat squares and holds up well at room temperature for days.
It’s also one of the easier fudges to make since there’s no candy thermometer or soft-ball stage to worry about.
They’re perfect for fall parties, Thanksgiving dessert trays, bake sales, holiday treat boxes, or homemade food gifts.
If you’re into easy no-bake candy for holiday trays, these are worth bookmarking too:
- 25 NO-BAKE THANKSGIVING TREATS FOR KIDS
- No Bake Key Lime Pie in Small Jars
- Better Than Anything Toffee Recipe
- 30 CUTE THANKSGIVING PARTY FOOD IDEAS
Ingredients You’ll Need
White chocolate chips give this fudge its pale color and let the pumpkin and spice flavors come through clearly.
Canned pumpkin puree (not pie filling) is what you want, pie filling adds sugar and spice you can’t control for.
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Ingredients
2 cups white chocolate chips
1 (14 oz) can sweetened condensed milk
1/2 cup canned pumpkin puree
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup pecans, toasted and chopped (optional)
Directions
- Line an 8×8 baking pan with parchment paper, leaving an overhang on two sides for easy removal.
Toast the pecans in a dry skillet over medium heat for 3 to 4 minutes if using, then set aside to cool. - In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and pumpkin puree.
Stir constantly as it heats, low heat is important here, white chocolate scorches easily and can turn grainy if the heat is too high.
Keep stirring until the chocolate is fully melted and the mixture looks smooth and glossy. - Remove from the heat and stir in the pumpkin pie spice, vanilla, and salt.
Mix until everything is evenly combined and the color is uniform throughout. - Fold in the toasted pecans, if using, reserving a small handful to sprinkle on top.
Pour the mixture into the prepared pan and spread it into an even layer with a spatula. - Sprinkle the reserved pecans over the top and press them in gently so they stick as the fudge sets.
Refrigerate for at least 3 hours, or until completely firm to the touch. - Lift the fudge out of the pan using the parchment overhang and place it on a cutting board.
It’s not the quickest treat to wait on, but rushing the chill time means soft, sliding squares instead of clean-cut ones.
- Slice into small squares and enjoy!
Important Recipe Notes
- Keep the heat low. White chocolate scorches and turns grainy much faster than regular chocolate, low heat and constant stirring is what keeps this fudge smooth.
- Use real pumpkin puree. Pie filling already has sugar and spices mixed in, which throws off the balance of this fudge and can make it too sweet or too wet.
- Chill it fully before slicing. At least 3 hours in the fridge, cutting into it too soon means soft, misshapen squares instead of clean ones.
- Storage. Store in an airtight container in the fridge for up to 2 weeks, with parchment between layers so the pieces don’t stick.
- Freezing. This fudge freezes well for up to 3 months, wrap tightly and thaw in the fridge overnight before serving.
- Cutting cleanly. A knife run under hot water and wiped dry between cuts gives you the neatest squares, especially with the pecans on top.
How to Serve, Store & Customize This Recipe
Serving:
Serve chilled or at room temperature, cut into small squares since this fudge is rich. It’s a natural fit for a holiday cookie tray alongside other bite-sized sweets.
Storage:
Keep in an airtight container in the fridge for up to 2 weeks. It holds its texture well cold, just let it sit out for a few minutes before serving if you want it slightly softer.
Customization:
Swap the pecans for walnuts or leave them out entirely for a nut-free version. A swirl of melted dark chocolate over the top before it sets adds a nice contrast in both look and flavor.
Pumpkin Fudge
Course: Recipes4
servings30
minutes40
minutes300
kcalIngredients
2 cups white chocolate chips
1 (14 oz) can sweetened condensed milk
1/2 cup canned pumpkin puree
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup pecans, toasted and chopped (optional)
Directions
- Line an 8×8 pan with parchment paper.
- Melt white chocolate, condensed milk, and pumpkin puree over low heat, stirring constantly.
- Stir in pumpkin pie spice, vanilla, and salt off the heat.
- Fold in most of the toasted pecans.
- Pour into the pan and top with remaining pecans.
- Chill at least 3 hours until firm.
- Lift out using the parchment and slice into squares.
- Enjoy!
Notes
- Use pure pumpkin puree, not pumpkin pie filling, so the fudge does not become too sweet.
- If the pumpkin puree is very watery, blot it lightly with paper towels before adding it.
- Use sweetened condensed milk, not evaporated milk. They are not interchangeable in this recipe.
- Pumpkin pie spice works well, but you can also use cinnamon, nutmeg, ginger, or a little clove.
- Chill the fudge for at least 3–4 hours, or until firm enough to slice.
- For clean cuts, use a sharp knife and wipe it between slices.
- Approximate Nutrition
Per piece, assuming 24 small squares:
Calories: 150–190 kcal
Protein: 2–3 g
Carbohydrates: 22–27 g
Fat: 6–8 g
Saturated Fat: 4–5 g
Fiber: less than 1 g
Sugar: 20–24 g
Sodium: 40–70 mg
