White Chocolate Pumpkin Pie Spice Fudge – made with real pumpkin, a graham cracker crust, and is topped with a white chocolate drizzle – perfection! Be sure to make a batch for friends and family this year!
I’ve always been WAY into fudge. I’m completely convinced that it’s decadence should be enjoyed year-round – not just during the holidays. Of course, that being said, I kinda go wild with it during baking season and enjoy handing it around to friends and family like it’s candy. Cause it is. And everybody could use a little more fudge in their life, amiright?
I made this pumpkin fudge extra delicious by adding a graham cracker crust and a white chocolate drizzle to take it over the top.
Chocolate drizzles make everything better somehow. I don’t know why but that’s just a fact of life and we need to accept it.
So pumpkin fudge is something of a trickster. I like to use actual pumpkin puree in my fudge – not just pumpkin pie spice – to give it a true pumpkin flavor. That can be tricky because pumpkin has a whole heck of a lot of moisture in that wreaks havoc on the setting up process.
The other issue is that I know you guys like your “easy fudge” recipes and many of you don’t own a candy thermometer. I totally get it although I think a candy thermometer is one tool EVERYBODY needs. Candy thermometer = more candy = awesomeness.
So, I kept this recipe really simple and added in an extra step to keep the consistency of this fudge spot on. All you need to do is cook the pumpkin and the sweetened condensed milk for about 10 minutes to get rid of as much moisture from the pumpkin as possible. It’s super easy and totally necessary – DO NOT skip this step!
Fudge is one of my favorite treats to make during the holiday season – what’s yours?
More Pumpkin Treats
- Praline Pumpkin Roll
- Better Than Anything Pumpkin Cake
- Pumpkin Delight
- Pumpkin Bread Recipe
- Pumpkin Whoopie Pies
How To Make Pumpkin Fudge
White Chocolate Pumpkin Pie Spice Fudge
Ingredients
Graham Cracker Crust
- 1½ cup graham cracker crumbs
- 6 tbsp Challenge Butter melted
- ⅓ cup granulated sugar
Fudge
- 1 can sweetened condensed milk
- 1/2 cup pure pumpkin
- 2 12 oz bags white chocolate chips I used Nestle
- 1 tsp pumpkin pie spice
Drizzle
- 1 cup white chocolate chips
- 1 tsp shortening
Instructions
Graham Cracker Crust
- Spray an 8-inch or 9-inch square pan with cooking spray and line with foil.
- Combine graham cracker crumbs, butter, and sugar in a small bowl and stir until combined.
- Press the graham cracker crumb mixture into the bottom of the prepared pan and press down firmly. (Hint: Use the bottom of a measuring cup to really pack it in.)
- Refrigerate crust while preparing fudge.
Fudge
- Combine the sweetened condensed milk and pumpkin in a heavy bottomed pot. Cook over low heat for 10 minutes, stirring almost continuously.
- Stir in the white chocolate chips. Continue cooking over low heat, stirring frequently, until the chocolate has melted.
- Stir in the pumpkin pie spice and cook an additional five minutes, stirring frequently.
- Pour into prepared pan and refrigerate for at least four hours before cutting into squares and serving.
Drizzle
- If you want to add the chocolate drizzle, melt white chocolate chips and shortening together and drizzle over the top of the cut pieces of fudge.
- Store leftovers in an airtight container in the fridge.
Nutrition
Troy says
You recommend a “candy Thermometer” no where in your recipe makes reference of using it. I was prepared to buy one but what am I using it to do? Also, it says it serves 64. Out of an 8×8 square inch pan? I want to make this as 1 of 3 desserts for an engagement party and I want it to be perfect.
Jeanna says
Am I blind or somehow miss what size can of sweetened condensed milk I need??
Kerri says
Not a fan of the “easy, no fail” fudge, so make all the real fudge recipes you want! 😀
Jamie | My Baking Addiction says
Pumpkin fudge with a graham cracker crust? Girl, you are a genius!
Trish - Mom On Timeout says
LOL! Sooo good Jamie! Thank you!
Chelsea Ross says
I also made thus fudge yesterday and it came out really soft and gooey. I cooked it the 10 minutes as stated in directions and let it set for now over 24 hours and it is still way to sticky and soft, any suggestions?
Trish - Mom On Timeout says
Sounds like you need to cook the pumpkin longer. You really need to get out as much moisture as you can before starting the fudge. If it’s not set up now it won’t set up. It should only take a few hours. You could also reduce the amount of pumpkin if you don’t want to cook it longer. Hope that helps!
Carly says
I tried to make this fudge yesterday, since it sounds so good! Can’t go wrong with pumpkin!
And I love making fudge with sweetend condensed milk because it’s so easy.
But something went wrong in the process, my fudge turned out with the texture of sticky taffee…
Do you have any idea what I did wrong?
Trish - Mom On Timeout says
Hi Carly! It sounds like you need to cook the pumpkin longer. You really need to get out as much moisture as you can before starting the fudge. You could also reduce the amount of pumpkin if you don’t want to cook it longer. Hope that helps!
carly says
Thanks! It sure makes sence, will try again tomorrow and I’ll let you know how it turnes out!
Amanda | The Chunky Chef says
OMG these look so decadent and delicious!!
Trish - Mom On Timeout says
Thank you so much Amanda!