Pumpkin Pie Fudge



1/4 cup pure pumpkin puree (not pie filling)

1 can (14 oz.) sweetened condensed milk

1 teaspoon pumpkin pie spice

1 teaspoon cinnamon

1 teaspoon pure vanilla extract

2 tablespoons unsalted butter, cut

24 oz. white chocolate chips


Preparation: Line an 8×8 pan with parchment paper. If using foil, spray it with non-stick cooking spray to ensure easy removal.

Cooking the Mixture: In a medium saucepan, combine pumpkin puree, spice, vanilla, and condensed milk. Cook over low-medium heat, stirring constantly until it reaches a slight boil (around 5 minutes). Remove from heat.

Adding Chocolate & Butter: To the mixture, add white chocolate chips and butter. Stir until the ingredients melt and combine into a smooth and creamy consistency.

Setting the Fudge: Pour the creamy fudge mixture into the prepared pan, spreading it evenly. Cover and let it set by either:

Refrigerating overnight.

Freezing in an airtight container for 2 hours (recommended method).

Serving: Once set, lift the fudge out of the pan using the parchment or foil. With a sharp knife, cut into 1-inch squares.

Serving Suggestion:

This fudge pairs wonderfully with mini pumpkin cheesecakes or other festive desserts. It's a delightful treat that kids and adults alike will enjoy. If storing, ensure it's kept in an airtight container to maintain its freshness.


If you're looking for uniform pieces, consider using a ruler or guide to help in cutting the fudge squares. Enjoy your treat!