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+ servings
a pile of pumpkin fudge
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5 from 7 votes

Pumpkin Fudge

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.
Prep Time10 mins
chill time4 hrs
Total Time10 mins
Course: Dessert
Cuisine: American
Keyword: fall dessert, fudge, gluten free, no bake, white chocolate
Servings: 30 pieces
Calories: 146kcal
Author: Lisa Longley


  • 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


  • Line an 8x8 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 medium 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 | Carbohydrates: 21g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Cholesterol: 5mg | Sodium: 32mg | Potassium: 1mg | Sugar: 20g