As the leaves start to fall and pumpkin season kicks in, make this easy Pumpkin Pie Fudge recipe! It will be the star of any Fall party and a fantastic addition to any holiday table. This delicious fudge gives you the taste of pumpkin pie in fudge form, and it only takes 10 minutes to prepare!
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Now that pumpkin season is in full swing and the holidays are right around the corner, I have been craving a sweet treat! And what is better than homemade fudge - right?
Serve this fudge on a dessert table with these pumpkin desserts: 3 Ingredient Pumpkin Fluff, Pumpkin Bread With Cream Cheese Frosting, and Pumpkin Cheesecake Bars!
Related Recipes: Slow Cooker Baileys Chocolate Fudge and Oreo Fudge with 3 Ingredients.
Why you will love this homemade pumpkin fudge
- This easy fudge is perfectly smooth and creamy.
- Just a handful of simple ingredients from your local grocery store is all you need.
- This is a no-bake dessert that doesn't even require a candy thermometer.
- This is a no-fail recipe - it is guaranteed to turn out!
- Everyone will be thrilled if you bring a batch of fudge to your next party!
Ingredients for easy pumpkin fudge recipe
- White chocolate chips.
- Pumpkin puree. If using homemade pumpkin puree, you must remove as much water as possible. I recommend using canned pumpkin puree.
- Vanilla icing. Any flavor of vanilla icing will work.
- Pumpkin pie spice. Use store-bought or make this Homemade Pumpkin Pie Spice recipe.
- Vanilla extract.
- Sea salt, optional.
- Optional: 1 cup of chopped pecans, or mini white chocolate chips or toffee bits on top.
How to make this easy pumpkin pie fudge recipe
Step 1: Line an 8x8-inch square pan with aluminum foil or parchment paper for easy removal.
Step 2: In a medium saucepan over low-medium heat, melt the white chocolate chips and vanilla icing, stirring constantly. Alternatively, you can melt the chocolate and icing in a microwave-safe bowl, stirring in 30-second intervals until melted.
Step 3: Once melted, whisk in the pumpkin puree, vanilla extract, pumpkin pie spice, and sea salt. Stir continuously until combined.
Step 4: Immediately pour the fudge mixture into the prepared pan.
Step 5: Transfer the fudge to the refrigerator for at least 2 hours to set.
Step 6: Once the pumpkin spice fudge has set, cut your delicious fudge into small squares and serve. Store any leftovers in an airtight container, separating layers with plastic wrap.
Expert Tips
- Stir the fudge mixture constantly to prevent it from scorching on the bottom.
- Lining your pan with aluminum foil or parchment paper will make it so much easier when it's time to remove the fudge.
- Add extras like chopped nuts on top of the fudge after you have poured it into the pan. If adding little bits of white chocolate, let the fudge cool for an hour first before sprinkling them on top.
- When cutting the fudge, run your sharp knife under hot water between cuts for a cleaner look.
- Store fudge in an airtight container in the fridge, separating layers with parchment paper.
- Double or triple this easy fudge recipe to make a large batch for a crowd.
Recipe FAQs
Store the fudge in an airtight container, separated by layers of parchment paper. It can be stored in the fridge for up to two weeks or in the freezer for up to three months.
Pumpkin pie filling comes pre-spiced and sweetened, so I do not recommend using it for this recipe.
Certainly! Feel free to add chopped pecans and walnuts, or top with caramel sauce.
If you didn't follow the recipe exactly or substituted the ingredients, the fudge may not set properly. Because pumpkin puree has a lot of moisture, you must use the amount of white chocolate given; otherwise, the fudge may not harden properly.
Use a sharp knife for clean cuts. If the fudge is too hard, letting it sit at room temperature for a few minutes before cutting can help.
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Recipe
Easy Pumpkin Pie Fudge Recipe
Equipment
- Medium saucepan
- 8x8-inch square baking pan
- Parchment paper or aluminum foil
Ingredients
- 4 cups white chocolate chips
- 1 can vanilla icing 16 oz or 453 g (450 g in Canada)
- ¼ cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon sea salt
Instructions
- In a medium saucepan, melt the white chocolate chips and vanilla icing over low heat. Stir frequently to avoid burning.4 cups white chocolate chips, 1 can vanilla icing
- Once melted, add the pumpkin puree, vanilla extract, pumpkin pie spice, and sea salt. Use a whisk to combine.¼ cup pumpkin puree, 1 teaspoon vanilla extract, 2 teaspoons pumpkin pie spice, ¼ teaspoon sea salt
- Line an 8x8-inch baking pan with aluminum foil or parchment paper.
- Pour the pumpkin fudge mixture into the prepared pan.
- Refrigerate for at least 2 hours or until firm.
- Once set, lift the aluminum foil, place the fudge on a cutting board, and cut into small squares.
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Recipe Notes:
- Stir the fudge mixture constantly to prevent it from scorching on the bottom.
- Lining your pan with aluminum foil or parchment paper will make it so much easier when it's time to remove the fudge.
- Add extras like chopped nuts on top of the fudge after you have poured it into the pan. If adding little bits of white chocolate, let the fudge cool for an hour first before sprinkling them on top.
- When cutting the fudge, run your sharp knife under hot water between cuts for a cleaner look.
- Store fudge in an airtight container in the fridge, separating layers with parchment paper.
- Double or triple this easy fudge recipe to make a large batch for a crowd.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
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