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Pumpkin Fudge

4.87 from 15 votes
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posted: 10/10/20

This post may contain affiliate links. Please read my disclosure policy
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This post may contain affiliate links. Please read my disclosure policy

This Pumpkin Fudge recipe uses real pumpkin and a few other simple ingredients to make a melt in your mouth fudge! This is a recipe you will love year after year.

a pile of pumpkin fudge

If you are someone who can’t get enough of pumpkin flavors, I am about to knock your socks off. This easy Pumpkin Fudge recipe is addictive, and even better, it is the perfect recipe to make with kids.

I love creating easy fudge recipes because there are so many different things you can do with flavors. They also are truly easy to make. You do not need a candy thermometer, and this recipe will come together in a snap making you feel like a chocolatier.

How to Make Easy Fudge

The key to an easy fudge recipe are three simple ingredients. You can find the main recipe that all my easy fudge recipes are spun from with this Easy Fudge Recipe post.

  • Chocolate Chips
  • Sweetened Condensed Milk
  • Vanilla Extract

Just melting together the right amounts of these three ingredients will yield a delicious fudge every single time.

What Makes This Pumpkin Fudge

If you add anything to the above three ingredients, you will need to make adjustments to account for liquid and to make sure the fudge sets.

In this pumpkin fudge, we are adding actual pumpkin puree, which is liquidy. Because of that, we need to add more chocolate than we normally do. In addition to the pumpkin, there are spices that bring home that pumpkin pie flavor.

  • Vanilla Extract
  • Cinnamon
  • Nutmeg
  • Cloves

If your family does not like the taste of cloves, you can exchange it for All Spice or you can leave it out all together.

close up of pumpkin fudge

Sweetened Condensed Milk vs. Evaporated Milk

The number one mistake that people make in easy fudge recipes is buying the wrong ingredient. This recipe calls for Sweetened Condensed Milk. Unfortunately, it is the same sized container and exact same packaging as Evaporated Milk.

Evaporated Milk is not the same thing as Sweetened Condensed Milk. It is far thinner and as a result will yield fudge that does not set. Please double check what you are buying.

Seizing White Chocolate

As you may know, white chocolate isn’t actually chocolate at all. While very delicious, it can be a little temperamental.

It is important to keep in mind, when working with white chocolate, that you can’t get any water in it. It will seize up and become difficult to work with.

I do not use a double boiler system when melting white chocolate because it is too easy for the seal to break on the bowl and steam to get out of the boiling water and into the bowl. Following the directions below will yield you delicious and smooth fudge.

a pile of pumpkin fudge on a cake stand

Final Tips and Tricks

Because I want this recipe to turn out perfect for you, please keep in mind these final points.

  • Not all white chocolate is created equal. I encourage you to buy name brand. I find that off brand white chocolate doesn’t always melt the best.
  • Make sure to buy Sweetened Condensed Milk. It is worth repeating.
  • Do not use the entire can of Sweetened Condensed Milk. It is a 14 ounce can, and you are only using 8 liquid ounces. Please use a liquid measuring cup.
  • Use enough white chocolate chips. The recipe calls for four level cups. If you want to go by weight and pull out your kitchen scale it is 24 ounces (by weight, not liquid).
  • Line your baking dish with aluminum foil. It will make cutting much easier.
  • Do not use extra pumpkin. You might be tempted to add more pumpkin. If you do this, the fudge will not set.

Doing all of this, your fudge will still be softer than typical fudge. Put it in the refrigerator overnight to make cutting easier.

How to Store Pumpkin Fudge

I recommend storing this fudge in the refrigerator overnight before cutting. That being said, I kept mine at room temperature after cutting, and it was soft and delicious. Store in an airtight container for up to two weeks.

Ways to Use Pumpkin Puree

This recipe calls for just 2 1/2 tablespoons of pumpkin. If you are looking for other great recipes that will use up the rest of that can, here are some suggestions:

If you make this Pumpkin Fudge or any of my other recipes, please leave me a comment and let me know what you think!

a pile of pumpkin pie fudge

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a pile of pumpkin fudge
4.87 from 15 votes

Pumpkin Fudge

Serves: 30 pieces
(tap # to scale)
Prep: 10 minutes
Total: 10 minutes
This Pumpkin Fudge recipe uses real pumpkin and a few other simple ingredients to make a melt in your mouth fudge! This is a recipe you will love year after year.

Ingredients

  • 4 cups white chocolate chips 24 ounces (weight not liquid)
  • 1 cup sweetened condensed milk 8 ounces (liquid not weight) – read more here
  • 2 1/2 tablespoons 100% pumpkin puree (read ways to use left over pumpkin here)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves

Instructions

  • Line an 8×8 pan with aluminum foil and set aside.
  • Melt the white chocolate chips and sweetened condensed milk (make sure it is not the whole 14 ounce can) together over low heat until smooth and combined, stirring often. Alternatively, melt in the microwave. Microwave for 1 minute at half power, stir well, and then continue to microwave at 30 second intervals stirring very well until just combined. The mixture will be very thick.
  • Stir in the pumpkin, vanilla, cinnamon, nutmeg, and cloves.
  • Pour into the aluminum foil lined pan.
  • Refrigerate at least four hours to set. Cut and serve.
Serving: 1piece Calories: 146kcal (7%) Carbohydrates: 21g (7%) Protein: 1g (2%) Fat: 7g (11%) Saturated Fat: 6g (38%) Cholesterol: 5mg (2%) Sodium: 32mg (1%) Potassium: 1mg Sugar: 20g (22%)
Author: Lisa Longley
Course: Dessert
Cuisine: American
a pile of pumpkin fudge

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Pumpkin Fudge

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Don Holt says

    What if I use pumpkin chips, and what do I do with the rest of the condensed milk?

    • Lisa Longley says

      I would want to test that before I told you how to do it. But likely you could just skip the pumpkin puree and follow the measurements in my Easy Fudge Recipe, replacing the chocolate chips with pumpkin chips.

  2. grannyI says

    3 stars
    Made this for the first time and followed the recipe and directions to the letter. First, the directions. On the advice of the author I did not use a double boiler. Huge mistake. Scorched the first attempt even though I was stirring at least every 60 seconds. Second attempt used a double boiler being careful not to overfill the lower pot.
    Now to the finished product. The overwhelming flavor is not of pumpkin; it is of cloves, nutmeg and cinnamon. It’s a good fudge, but a more “adult” version of pumpkin fudge. I’ll go back to the old recipe I’ve been using for years which uses much more pumpkin.

    • Lisa Longley says

      I’m really sorry you didn’t like it. The instructions suggest that you stir every 30 seconds so that could explain why it scorched. I stand by not using a double boiler. For those who don’t have experience with it, it’s a really easy way to have your chocolate seize.

  3. Robin Bousquet says

    Hi, this looks really wonderful to make for the holidays.
    If I add the pumpkin spice 1 1/2 teaspoons as you have mentioned could be done, which ingredients do I omit – Cinnamon, Nutmeg & Cloves ? Also as One person mentioned, she adds 1/4 teaspoon of pumpkin extract to give it more pumpkin flavor. Would I still add the vanilla extract or would the pumpkin extract be in place of the vanilla? Thank you & thank you for sharing this recipe ! Happy Holidays !

    • Lisa Longley says

      Yup, if you use Pumpkin Spice, omit all the other spices. I’ve never used Pumpkin Extract, but because adding liquids really changes fudge, I would swap the pumpkin extract for the vanilla.

  4. Chelsi Warner says

    5 stars
    Yummy easy pumpkin fudge recipe! Only thing is I had to use a lower temperature setting on my stove top due to medium heat was burning the fudge, even with constantly stirring.

    • Lisa Longley says

      Thank you for that note, Chelsi!

  5. Cat says

    I am making your pumpkin fudge for the staff and patients where I go for Chemo. I love it very much I hope they do to. Will let you know

    • Lisa Longley says

      I hope they love it! Sending you lots of healing vibes!

  6. Dhash says

    For those of you wondering what to do with your extra pumpkin, open your minds! I’ve used it in:
    Soups
    Pancakes
    Waffles
    Pudding
    Oatmeal
    Cookies
    Vinegrettes
    Milkshakes
    Cream cheese dips
    The options are endless!

  7. Mary Kemp says

    I have looked at many and no white chocolate chips. Amazon has them but are expensive. What can you use to take the place of the white chocolate chips?

    • Lisa Longley says

      You could make this with milk chocolate chips! It wouldn’t taste exactly the same, but chocolate and pumpkin go great together. I think it would be delicious!

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