This Pumpkin Fudge recipe only takes 5 minutes to make! A super easy, no-bake dessert that has real pumpkin puree for the perfect fall flavor.
Ingredients
Scale
- (2) 12 ounce bags white chocolate chips
- 8 ounce can sweetened condensed milk
- 1/4 cup pumpkin puree
- 2 teaspoons vanilla extract
- 1 – 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg (alternately, you can substitute pumpkin pie spice instead of the cinnamon and nutmeg)
Instructions
- Add the chocolate chips and the milk to a large bowl. Microwave for 1 minute, then stir. Microwave in 30 second intervals until the chips are melted and smooth. Stir in the pumpkin puree, cinnamon, vanilla extract and nutmeg.
- Pour into a greases 8″ x 8″ dish and smooth out the top. Refrigerate for at least 4 hours before cutting, the fudge will be harder the longer it stays in the refrigerator.
- Garnish with melted chocolate, chocolate chips, marshmallows, sprinkles or leave plain.
Recipe Notes
Store: Store the fudge in an air tight container or resealable bag for up to 2 weeks in the refrigerator.
Freeze: Cut the fudge into squares and then place into a freezer bag or container. Freeze for up to 3 months.
- Category: Dessert
- Method: No Cook
- Cuisine: American
