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.
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.
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.
Pro Tip
When you buy your sweetened condensed milk, stick to well known brands, such as Eagle. There is too much variation in the off brands. Additionally, give the sweetened condensed milk a really good stir in the can before you measure out the amount you need.
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.
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.
- Mix the Sweetened Condense Milk in it’s can. Some brands separate and this will help ensure success in your recipe.
- 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!
Recommended Tools
Pumpkin Fudge
Ingredients
Instructions
- Line an 8×8 pan with aluminum foil and set aside.
- Mix up the sweetened condensed milk. After you open the can, give it a really good stir. Some brands separate in the can and this will help ensure this recipe works out for you.
- 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.
Renetta says
Can you use pumpkin pie spice
Yup! Just replace the seasonings with 1 1/2 teaspoons of pumpkin pie spice.
Kelly says
I made this today (Thanksgiving) and it turned out perfectly! The directions and tips made it super easy and foolproof, so I didn’t even do a test batch. I did add extra pumpkin spice seasoning (about 2 tablespoons). It’s super sweet, but delicious! One small piece is very satisfying. Put my leftover pumpkin in a batch of chili, and plan to add the remaining sweetened condensed milk to oatmeal. Thank you for this recipe!
Your ideas for the leftover ingredients are so smart! I’m so glad that you liked this!
Phil says
I’ve made this fudge successfully in previous years but for some reason this year’s fudge hasn’t set. Any ideas why? I don’t think I’ve done anything different.
Did you change up the brand of sweetened condensed milk? That is the most common culprit.
Taylor Miles says
I made this last night, I loved the flavor and the outcome. This morning I went to cut it and it was a little soft/sticky. Not sure where I messed up! But I loved it and will attempt it again 😬😬
Without me being there, it’s hard to know. I have had some readers tell me that for fudge using white chocolate Ghirardeli is the only thing that sets up for them.
Robin says
Love this recipe!! First time I’ve heard of pumpkin fudge and this was the first recipe I found! AMAZING!! 🤩 I tried a variation and did half white chocolate chips and half Hersheys cream cheese chips…it was fantastic!!
I’m so happy that you liked it!
Judy says
Inevermadefudgebefore1sttimeanimapumkpkinjuckiesolovedit!
This felt like a word puzzle and I’m so proud of myself for solving it. Glad you loved it!
Amber says
I followed your recipe to a T, and it never set up!! The chips and milk were very thick and when I added the pumpkin it became very thin. 6 hrs in the fridge and it didn’t set up at all.
Hi Amber, I’m so sorry that this recipe didn’t work for you. I’m surprised to hear that the pumpkin changed the consistency of the fudge from extremely thick to extremely thin. We are adding so little here, that it shouldn’t change the consistency that much. Can you tell me what brand you used?
Nini2008 says
Can I use white candy melts in place of white chocolate chips? I use them to make candy. They are good quality. I don’t use off brand…ever. Would it work? Also…can I use Pumpkin Pie Spice in place of the other spices?
Thank you! I’m making assorted fudge this year for Christmas, instead of candy.
Yes! Those will work great!
Angelina says
A little on the thinner side but overall delicious
I’m so glad you liked it!
Jama says
I’m wondering on Amber’s if she used the pie ready pumpkin instead of the purée. There is definitely a difference in consistency. I had a granddaughter that made that mistake when making pumpkin muffins once. She didn’t know there was a difference. I just looked up your recipe and can’t wait to try it.
Oh that’s a great point.