Creamy and smooth fudge that contains all the flavors of pumpkin pie. This fudge is just 2 ingredients and easy to make. You don’t need a stove or a candy thermometer to make this fudge. It also stores well.
This pumpkin fudge is such a naturally festive Fall orange color and tastes of Fall flavors. This pumpkin pie fudge is full of pumpkin and pumpkin spice flavor.
Ingredients
- White chocolate chips
- Pumpkin pie mix
White chocolate chips: White chocolate chips or white baking chips are melted down to form the base for this fudge. Make sure you choose a good quality brand of white baking chips and use a fresh bag to ensure the chocolate melts easily.
Pumpkin pie mix: To get all the flavors of pumpkin pie without needing to measure several different spices, this recipe uses canned pumpkin pie mix. This is pumpkin puree that is already mixed with sugar and spices and is usually used to make the filling for pumpkin pie. Please note that the color, consistency and sweetness level of pumpkin pie mix can vary. You can also make this fudge with pumpkin puree and add your own spices.
How to Make Pumpkin Pie Fudge
Add the pumpkin and chocolate chips together and melt in the microwave in 15-30 second intervals until smooth and creamy. Pour the mixture into your parchment lined loaf pan and place into the freezer to set.
Once set, the fudge can be cut with a sharp knife into small pieces.
Variations
- You can also make this fudge with just pumpkin puree if you prefer a pure pumpkin flavor.
- I’ve also made this with pumpkin butter.
More Fudge Recipes
2 Ingredient Pumpkin Pie Fudge
Ingredients
- 1 (12 oz/340 g) white baking chips
- 1/3 cup (90 g) canned pumpkin pie mix
Instructions
- Line an 8 x 4 inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal later.
- Add white chocolate chips and pumpkin pie mix to a microwave-safe bowl. Heat in 15-30 second increments, stirring in between with a spatula, until it’s completely smooth and melted. Alternatively, you can also melt the chocolate and pumpkin on the stove using the double boiler method.
- Pour mixture into the prepared loaf pan and spread in an even layer. Cover with plastic wrap and freeze until the surface feels firm.
- Once it is solid, remove the pan from the freezer. Lift the fudge out of the pan using the parchment paper overhang and place it on a cutting board. Cut into 1-inch squares with a large sharp knife. If you aren't able to cut the fudge right away, you can let it come to room temperature for a few minutes before cutting.
- Serve immediately, or store them in an airtight container in the fridge or freezer until ready to eat.
Notes
- In the US, white baking chips are commonly referred to as white chocolate chips which is why I use the two terms interchangeably. However, they are not technically white chocolate because they don't contain cocoa butter, so they are always labeled white baking chips or white morsels. You do want to choose a good quality brand. I've found some of the generic brands don't melt well. You also want to use a fresh bag because white chocolate chips don't melt well once they are exposed to air. Even if your bag is fairly new, if you already previously opened it and it's been a few weeks, you may have issues with melting that chocolate so I like to always start with a fresh bag if possible.
- You can make this fudge with pumpkin puree instead and add spices (or leave them out). You can also make this fudge with pumpkin butter.
- I made this with Farmer's Market Organic Pumpkin Pie Mix.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
