Description
A quick, no-bake pumpkin fudge recipe combining creamy white chocolate, pumpkin puree, and pumpkin pie spice for a decadent fall dessert ready in under 2 hours.
Ingredients
Scale
- 15 oz canned pumpkin puree
- 14 oz can sweetened condensed milk
- 12 oz white chocolate chips
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Grease or line an 8×8-inch pan with parchment paper.
- In a medium saucepan, combine pumpkin puree, sweetened condensed milk, and white chocolate chips.
- Heat over low, stirring constantly, until smooth and fully melted.
- Stir in pumpkin pie spice, vanilla extract, and salt until evenly combined.
- Pour mixture into prepared pan, smooth the top, and tap to remove air bubbles.
- Refrigerate for at least 2 hours until set.
- Cut into squares and serve.
Notes
Use low heat to prevent chocolate from seizing. Stir constantly for a smooth texture. Refrigerate for at least 2 hours for best results. Can be made up to 3 days ahead and stored in the fridge.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 97g
- Calories: 300
- Sugar: 30g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Keywords: pumpkin fudge, quick dessert, no bake, white chocolate, pumpkin pie spice