This delightful Pumpkin Pie Fudge brings the cozy flavors of fall right to your taste buds! With creamy pumpkin, sweet spices, and a sprinkle of graham cracker crumbs, it’s a treat for anyone who loves pumpkin.
Honestly, fudge is already a winner, but add pumpkin, and it’s like a hug in dessert form! I love cutting it into little squares and sharing with friends (even though I secretly keep most for myself!).
Ingredients & Substitutions
Granulated Sugar: This gives structure and sweetness to the fudge. If you’re looking for a lower-calorie option, you could try using coconut sugar or a granulated sweetener like erythritol, but keep in mind it may slightly alter the texture.
Pumpkin Puree: Canned pumpkin puree is convenient and perfect, but you can use homemade puree if you have fresh pumpkin on hand. Just be sure to cook and strain it well to avoid excess moisture!
White Chocolate Chips: The star of the fudge! If you want a dairy-free option, look for vegan white chocolate chips. Alternatively, regular milk chocolate chips would work but will change the flavor profile a bit.
Nuts: If you’re not a fan of walnuts or pecans, feel free to skip them or swap them out for ingredients like mini chocolate chips or even dried cranberries for a burst of tartness!
How Can I Make Sure My Fudge Comes Out Smooth?
A common struggle with fudge is achieving that perfect creamy texture. Here’s how to ensure your fudge turns out smooth every time:
- **Focus on Temperature:** Heat the sugar, butter, and condensed milk slowly. Tempting to rush, but you need to bring it to a gentle boil and not let it bubble too aggressively. This allows the sugar to fully dissolve.
- **Stir Constantly:** Keep stirring while cooking to prevent burning, ensuring an even consistency as it heats up.
- **Add Ingredients at the Right Time:** Remove the pan from heat before adding pumpkin and chocolate. The mix should be hot enough to melt the chips but not boiling.
- **Cool Properly:** Let your fudge cool completely at room temp to set properly before cutting, or pop it in the fridge if you’re in a hurry. This helps it firm up without losing that creamy quality.
With these tips, you’ll be on your way to making perfect Pumpkin Pie Fudge every time! Enjoy treating yourself and sharing with others!
How to Make Delicious Pumpkin Pie Fudge
Ingredients You’ll Need:
Base Ingredients:
- 3 cups granulated sugar
- 3/4 cup unsalted butter
- 1 (14 oz) can sweetened condensed milk
- 1 cup pumpkin puree (canned or homemade)
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 2 1/2 cups white chocolate chips
Optional Add-Ins:
- 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe takes about 15-20 minutes of active cooking time and requires at least 3-4 hours for the fudge to set at room temperature. If you’re in a hurry, refrigerating the fudge can speed up the cooling process!
Step-by-Step Instructions:
1. Prepare Your Pan:
Start by lining an 8×8 inch square baking pan with parchment paper. Leave some parchment hanging over the sides. This makes it super easy to lift the fudge out later!
2. Cook the Base:
In a heavy saucepan over medium heat, combine the granulated sugar, unsalted butter, and sweetened condensed milk. Stir constantly as the mixture heats up, bringing it to a gentle boil.
3. Dissolve and Smooth:
Once it reaches a gentle boil, reduce the heat to low and continue cooking. Keep stirring frequently until the sugar has completely dissolved and the mixture is smooth and hot—just be careful not to let it boil too vigorously!
4. Mix in the Pumpkin:
Remove the saucepan from the heat. Now, stir in the pumpkin puree, vanilla extract, pumpkin pie spice, and white chocolate chips. Keep stirring until everything is well combined, and the chocolate chips have melted, creating a lovely, creamy blend.
5. Add Optional Nuts:
If you decide to include nuts, fold them into the fudge mixture now for some extra crunch and texture.
6. Pour into the Pan:
Carefully pour the fudge mixture into your prepared baking pan. Use a spatula to spread it evenly.
7. Allow to Set:
Let the fudge cool at room temperature for about 3-4 hours, or pop it in the fridge for faster setting. You want it to firm up nicely!
8. Cut into Squares:
Once set, lift the fudge out of the pan using the parchment overhang. Place it on a cutting board and cut it into small squares.
9. Store and Enjoy:
Store the fudge in an airtight container at room temperature or in the fridge. Enjoy this creamy, spiced pumpkin goodness as a perfect treat anytime!
Now you’re all set to make this delightful Pumpkin Pie Fudge! Happy cooking!
Can I Use a Different Type of Chocolate?
Absolutely! While white chocolate is classic for this recipe, you can substitute it with milk chocolate or dark chocolate chips. Just note that it will alter the flavor and sweetness of the fudge.
What Should I Do If My Fudge Doesn’t Set?
If your fudge hasn’t set after cooling, it might need more time to firm up. You can refrigerate it for a few hours to help it along. If it’s still too soft, you could try heating it gently again to dissolve any remaining sugar and then re-cool it.
How Long Can I Store the Pumpkin Pie Fudge?
Your fudge can be stored in an airtight container at room temperature for up to a week, or you can refrigerate it for about two weeks. Just keep it covered to prevent it from drying out!
Is There a Dairy-Free Option for This Recipe?
Yes! For a dairy-free version, use coconut cream or a dairy-free condensed milk in place of the sweetened condensed milk, and opt for dairy-free chocolate chips. This way, everyone can enjoy this tasty treat!