Pumpkin Pie Fudge

Pumpkin spice fudge cut into squares on a wooden cutting board.

5 from 1 vote

This smooth and creamy Pumpkin Pie Fudge tastes just like pumpkin pie in bite-sized squares. It's a quick no-bake dessert that comes together in just 10 minutes and makes the perfect fall treat for parties, gifting, or your holiday dessert table.

Prep Time5

Cook Time5

Chilling Time2

Total Time2 10

Course: All Recipes, Dessert

Cuisine: American

Servings: servings

Calories: 131kcal

Author: Jeri Walker

Ingredients

4 cups white chocolate chips
1 can vanilla icing (16 oz/453 g, or 450 g in Canada)
¼ cup pumpkin puree (canned or homemade, strained if watery)
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
¼ teaspoon sea salt
Optional toppings: ½ cup chopped pecans, mini white chocolate chips, or toffee bits

Instructions

Line an 8x8-inch square baking pan with parchment paper or aluminum foil. Spray lightly with non-stick cooking spray.
In a medium saucepan over low heat, melt the white chocolate chips and vanilla icing together. Stir constantly with a spatula until smooth. Microwave option: Combine in a microwave-safe bowl and heat in 30-second intervals, stirring between each interval until melted.
Whisk in the pumpkin puree, vanilla extract, pumpkin pie spice, and sea salt. Stir until creamy and evenly combined.
Pour the mixture into the prepared pan. Spread evenly with a spatula. Add optional toppings now if desired.
Place the pan in the refrigerator for at least 2 hours, or until the fudge is firm and set.
Lift the fudge out of the pan using the parchment or foil. Place it on a cutting board and cut into small squares. For clean slices, run a sharp knife under hot water and wipe between cuts. Enjoy!

Notes

Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling. If using homemade puree, strain out any excess liquid before adding it.
Chocolate ratio: The fudge may not set properly if you reduce the amount of white chocolate. Stick to the recipe measurements.
Storage: Store in an airtight container in the fridge for up to 2 weeks. For longer storage, wrap each square individually in plastic wrap and freeze for up to 3 months.
Serving: Let frozen fudge rest at room temperature for 15 minutes before serving.

Nutrition