Description
This Pumpkin Fudge recipe is a rich, creamy, and spiced treat perfect for autumn and holiday desserts. Made with pumpkin puree, sweetened condensed milk, butter, and warming pumpkin pie spices, this fudge balances sweet and subtly spiced flavors. Optional additions like chopped pecans and chocolate chips add texture and depth, while maple syrup and sea salt offer customizable flavor enhancements. The fudge is prepared on stovetop and chilled to set, making it a simple yet indulgent fall dessert that serves 16 pieces.
Ingredients
Scale
Main Ingredients
- 1 cup pumpkin puree (canned or homemade)
- 1 can (14 oz or 396 g) sweetened condensed milk
- 1/2 cup (1 stick or 113 g) unsalted butter
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
Optional Ingredients
- 1/2 cup chopped pecans
- 1/2 cup chocolate chips
- Sea salt to taste
- Maple syrup to taste
Instructions
- Prepare workspace: Gather all ingredients and tools, then line an 8-inch square baking dish with parchment paper to ensure easy removal of the fudge later.
- Melt butter and combine sugar: In a medium saucepan over medium heat, melt the unsalted butter, then add the packed brown sugar and stir until the mixture is well combined.
- Add pumpkin and condensed milk: Stir in the pumpkin puree and sweetened condensed milk, continuing to stir continuously for about 5-7 minutes until the mixture is smooth and starts bubbling gently.
- Mix in flavorings: Remove the saucepan from heat and stir in the vanilla extract and pumpkin pie spice until fully incorporated to infuse the fudge with warm, comforting flavors.
- Pour and top: Pour the fudge mixture evenly into the prepared baking dish. If desired, sprinkle chopped pecans over the top for added texture and crunch.
- Cool and chill: Allow the fudge to cool at room temperature for 30 minutes to start setting, then refrigerate it for 2-3 hours until it firms up completely.
- Serve: Once set, use the parchment paper to lift the fudge from the dish. Cut into squares or rectangles and serve as a delicious seasonal treat.
Notes
- Use canned pumpkin puree or homemade pumpkin puree according to your preference.
- Optional chocolate chips can be stirred in or sprinkled on top for a chocolaty twist.
- Adding sea salt or maple syrup on top before chilling can enhance the flavor contrast.
- Store fudge in an airtight container in the refrigerator for up to one week.
- For a nut-free version, omit the chopped pecans.
