2 Ingredient Pumpkin Fudge
This creamy and smooth fudge tastes like pumpkin and spices. It is an easy dessert that only needs 2 ingredients. It stores well so you can have a sweet treat whenever you're in the mood.
Ingredients
- 1 (12 oz/340 g) bag white baking chips
- 1/3 cup (78 g) pumpkin puree, room temperature, or pumpkin butter (92 g), see note before starting
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 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 on the stove using the double boiler method.
- Stir in the pumpkin with a spatula until the batter is smooth and uniform in color. Make sure your pumpkin is room temperature before adding it. If it has been in the fridge, it will cause the melted chocolate to solidify.
- 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 frozen 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. Even though the fudge feels solid, it should already be soft and creamy straight out of the freezer and easy to cut. The only version that may need some time to soften a little is the pumpkin butter version.
- Serve immediately, or store them in an airtight container in the freezer until ready to eat. Fudge should be consumed soon after it is removed from the freezer because otherwise it will turn a little soft and sticky making it hard to handle and eat.
Notes
- This fudge can be made with pumpkin puree or pumpkin butter. I discuss in the detail the differences between each version in the post so please read that section before deciding which version you would like to make.
- If you want to make the pumpkin puree version and want to add spices, I would recommend mixing in 1/2 tsp pumpkin spice.
- 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 when they are old. I used Nestle brand.
- Estimated nutrition is calculated for pumpkin puree version.
Serving: 1piece, Calories: 93kcal, Carbohydrates: 13g, Protein: 1g, Fat: 4g, Saturated Fat: 4g, Sodium: 12mg, Fiber: 0.1g, Sugar: 13g, NET CARBS: 13
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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