Pumpkin Pie Fudge



1/4 cup pure pumpkin puree (ensure it's not pie filling)

1 can sweetened condensed milk (14 oz.)

1 tsp pumpkin pie spice

1 tsp cinnamon

1 tsp pure vanilla extract

2 tbsp unsalted butter, cubed

24 oz. white chocolate chips


Begin by prepping an 8x8-inch pan. Line it with parchment paper, or if using foil, make sure to give it a quick spray with non-stick cooking spray.

In a medium saucepan, combine the pumpkin puree, pumpkin pie spice, vanilla extract, and condensed milk. Stir them together and heat over a low-medium setting. Allow the mixture to come to a slight boil, stirring continuously for about 5 minutes.

Once done, take the saucepan off the heat and fold in the white chocolate chips and butter. Stir until the chocolate and butter melt fully, giving you a smooth and luscious mixture.

Pour this mixture into the prepped pan, spreading it out evenly.

Cover the pan and let the fudge set. For best results, refrigerate it overnight. Alternatively, you can place it in a freezer inside an airtight container for a quick 2-hour set.

Once your fudge has set, lift it out using the parchment or foil. Slice it into 1-inch squares using a sharp knife.

Note: Consider adding some crushed nuts or swirls of caramel on top before refrigerating for an extra touch of flavor!