Pumpkin Pie Fudge
Pumpkin Pie Fudge is creamy, smooth, and delicious as it combines white chocolate, pumpkin puree, pumpkin pie spice, and pecans into an irresistible easy make-ahead treat.
Pumpkin Pie Fudge
It’s no secret how much we love pumpkin recipes in our house this time of year. From the pumpkin cheesecake bars to the pumpkin pie cheesecake dip, we love it all! But one of my favorite pumpkin treats of all time is this pumpkin pie fudge recipe.
When making this pumpkin fudge I love using my Instant Pot Pumpkin Puree because the flavor is so much better than canned puree. It pairs perfectly with the white chocolate in this recipe.
Your friends and family will love this pumpkin pie fudge recipe and will be asking you to make it time and time again. Of course, you won’t mind making it because it is super simple and takes just a few minutes. Honestly, the hardest part is waiting for it to set!
How to Make Pumpkin Pie Fudge
- Pour chocolate chips and condensed milk into a large bowl.
- Place the bowl in the microwave. Microwave 90 seconds.
- Remove the bowl and stir to help combine the ingredients.
- Place back in the microwave and microwave in 15-second increments, stirring after each time. You do not want to over microwave, use a spatula to help mix the chocolate to reach a smooth consistency.
- Add in the pumpkin puree, pecans (save 1 tablespoon aside to sprinkle on top) & pumpkin pie spice. Stir to combine.
- Line an 8 x 8 pan with parchment paper & pour your fudge in.
- Chill in the fridge for 2 hours before serving. Enjoy!
Tips Tricks and FAQs
- If you are not a fan of nuts or allergic, you can easily omit them.
- If the fudge appears to be too soft, place it back in the fridge and let it cool more.
- You can easily make a double batch. Just use a 13×9 pan. The fudge will be a little thicker, but it will still turn out great.
- If you prefer to melt your chocolate in a double boiler over your instant pot or over the stove you can.
- If you want a softer or harder fudge you can adjust the amount of pumpkin puree you use. For softer fudge, use more puree. For a hard version of the fudge, use less puree.
How do you cut this fudge recipe?
To cut the fudge, you want to make sure that it has completely set. Once set, you will lift the parchment paper out of the pan and set it on a cutting board.
You can then cut the fudge the desired size with a sharp knife.
This fudge is sweet. So I prefer to cut smaller pieces. Also, this helps me not feel as guilty when I have 2-3 pieces in one sitting.
Storage
Fridge
You will want to store your pumpkin pie fudge in the fridge in an airtight container. It will last for up to 2 weeks.
Freezer
I love storing fudge in the freezer to enjoy later. This recipe freezes really well. You will want to store it in an airtight container. It will last 4-6 months when properly frozen.
Ready for more pumpkin treats? Try these!
Instant Pot Pumpkin Muffin Bites
Instant Pot Pumpkin Creme Brulee
Pumpkin Pie Fudge
Pumpkin Pie Fudge is creamy, smooth, and delicious as it combines white chocolate, pumpkin puree, pumpkin pie spice, and pecans into an irresistible easy make-ahead treat.
Ingredients
- 4 Cups White Chocolate Chips
- ½ Cup Condensed Milk
- 4 TBSP Pumpkin Puree
- 1 TSP Pumpkin Pie Spice
- ½ Cup Chopped Pecans
Instructions
- Pour chocolate chips and condensed milk into a large bowl.
- Place the bowl in the microwave. Microwave 90 seconds. Remove the bowl and stir to help combine the ingredients. Place back in the microwave and microwave in 15-second increments, stirring after each time. You do not want to over microwave, use a spatula to help mix the chocolate to reach a smooth consistency.
- Add in the pumpkin puree, pecans (save 1 tablespoon aside to sprinkle on top) & pumpkin pie spice. Stir to combine.
- Line an 8 x 8 pan with parchment paper.
- Pour into a 8 x 8 pan.
- Chill in the fridge for 2 hours before serving. Enjoy!
Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving: Calories: 151Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 6mgSodium: 27mgCarbohydrates: 17gFiber: 0gSugar: 16gProtein: 2g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
