Pumpkin Pie Fudge

Pumpkin pie fudge combines two fall classics into one incredible treat that I make every autumn. This creamy, spiced fudge sits on a buttery cookie base and delivers all the warm flavors of pumpkin pie in candy form.

The first batch I made disappeared within hours at a family gathering, and now relatives request it specifically for Thanksgiving. Unlike traditional fudge that can be temperamental.

The combination of pumpkin, warm spices, and white chocolate creates a fudge that tastes exactly like pumpkin pie filling but with an amazing fudge texture.

Equipment

• 8×8 inch square baking pan
• Parchment paper
• Food processor or zip-lock bag with rolling pin
• Heavy-bottomed saucepan
• Candy thermometer (optional but helpful)
• Wooden spoon or heat-resistant spatula
• Measuring cups and spoons
• Sharp knife
• Electric mixer or whisk

Pumpkin Pie Fudge Ingredients

• 230g digestive biscuits or graham crackers (about 2 cups crumbs)
• 115g (1 stick) butter, melted
• 1 can (395ml/14oz) sweetened condensed milk (not skim)
• ½ cup (100g) white granulated sugar
• ½ cup (100g) light brown sugar
• ¼ cup liquid glucose or light corn syrup
• 115g (1 stick) unsalted butter
• ½ cup pumpkin puree
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon allspice
• ½ teaspoon salt
• 200g white chocolate, chopped

How to Make Pumpkin Pie Fudge

1. Line an 8×8 inch pan with parchment paper, leaving overhang on all sides for easy removal. Set aside.
2. Crush the digestive biscuits or graham crackers into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
3. Mix the cookie crumbs with melted butter until evenly combined. Press firmly into the bottom of the prepared pan, creating an even layer. Refrigerate while preparing the fudge.
4. In a heavy-bottomed saucepan, combine sweetened condensed milk, white sugar, brown sugar, glucose syrup, and unsalted butter. Stir over medium heat until the butter melts and sugars dissolve.
5. Bring the mixture to a rolling boil, stirring constantly. Continue cooking and stirring for 4-5 minutes. If using a candy thermometer, cook until it reaches 235°F (soft-ball stage).
6. Remove from heat and immediately add the pumpkin puree, vanilla extract, cinnamon, allspice, and salt. Stir vigorously until well combined.
7. Add the chopped white chocolate and stir until completely melted and the mixture is smooth. The residual heat should melt the chocolate without returning to the stove.
8. Pour the fudge mixture over the chilled cookie base, spreading evenly with a spatula. Tap the pan gently on the counter to release air bubbles and level the surface.
9. Let cool at room temperature for 30 minutes, then refrigerate for at least 3 hours or until completely set.
10. Once set, lift the fudge out using the parchment overhang and cut into squares with a sharp knife.

Some Tips

• Use pure pumpkin puree, not pumpkin pie filling which contains added spices and sugar
• Pat pumpkin puree with paper towels to remove excess moisture for firmer fudge
• Room temperature ingredients mix more easily – except the white chocolate
• Constant stirring prevents scorching and ensures smooth texture
• A candy thermometer takes guesswork out of reaching the right temperature
• Score the top lightly after 1 hour of cooling for easier cutting later
• Wipe knife between cuts for neat, clean squares
• Don’t skip the cookie base – it adds crucial texture contrast
• Full-fat condensed milk is essential for proper setting

Fridge & Freezer

This fudge needs refrigeration due to its creamy texture and pumpkin content. It stays fresh in the fridge for up to 10 days when stored properly. The texture actually improves after a day as flavors meld together.

For freezing, wrap individual pieces in plastic wrap and store in a freezer-safe container for up to 3 months. Layer pieces between parchment paper to prevent sticking. Thaw in the refrigerator overnight before serving.

How To Store Pumpkin Pie Fudge

Store the fudge in an airtight container in the refrigerator, separating layers with parchment or wax paper. Keep it away from strong-smelling foods as fudge can absorb odors.

For gifting, place pieces in decorative tins lined with parchment paper. Include a note about refrigeration requirements. The fudge can sit at cool room temperature for up to 4 hours during serving or transport.

If the fudge becomes too soft, return it to the refrigerator for 15 minutes before serving. In warm weather, serve directly from the fridge to maintain the best texture.

Serving Suggestions

Cut into small 1-inch squares as this fudge is quite rich. Arrange on a dessert platter with other fall treats for a beautiful presentation. The orange color makes it especially attractive for autumn gatherings.

Serve alongside hot apple cider or pumpkin spice lattes for the ultimate fall experience. For parties, place individual pieces in mini cupcake liners for easy serving. During holidays, garnish each piece with a small pecan half or a sprinkle of cinnamon.

Try crumbling pieces over vanilla ice cream or using as a topping for pumpkin cheesecake. Some people enjoy it slightly frozen as a firmer, ice cream-like treat.

Pumpkin Pie Fudge FAQs

Can I use pumpkin pie spice instead of individual spices?
Yes! Use 2 teaspoons of pumpkin pie spice in place of the cinnamon and allspice for convenience.

Why didn’t my fudge set properly?
Usually this happens from not cooking the sugar mixture long enough or using low-fat condensed milk. Make sure to reach the soft-ball stage (235°F) and use full-fat ingredients.

Can I make this without the cookie base?
While you can make just the fudge layer, the cookie base adds important texture and makes it easier to handle. Without it, the fudge may be too soft to pick up easily.

What’s the difference between glucose syrup and corn syrup?
They’re very similar and can be used interchangeably in this recipe. Both prevent crystallization and create smooth fudge. Glucose syrup is slightly thicker but works the same way.

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