Description

This Pumpkin Fudge recipe is a creamy, rich treat that combines the warm flavors of pumpkin and pumpkin pie spice with smooth sweetened condensed milk and butter. Perfect for fall or holiday gatherings, this no-bake fudge is easy to make and can be customized with optional chopped pecans, chocolate chips, maple syrup, or a sprinkle of sea salt for extra flavor and texture.

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 Add-ins

1/2 cup chopped pecans
1/2 cup chocolate chips
Sea salt to taste
Maple syrup to taste

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Instructions

Prepare Workspace: Gather all ingredients and tools. Line an 8-inch square baking dish with parchment paper to prevent sticking and make removal easier.
Melt Butter and Brown Sugar: In a medium saucepan over medium heat, melt the unsalted butter. Add the packed brown sugar and stir continuously until the mixture is fully combined and smooth.
Add Pumpkin and Condensed Milk: Stir in the pumpkin puree and sweetened condensed milk. Continue to stir constantly for 5-7 minutes until the mixture is smooth, bubbling gently but not boiling over.
Add Flavorings: Remove the saucepan from heat. Stir in the vanilla extract and pumpkin pie spice thoroughly to incorporate the warm autumn flavors evenly.
Transfer Mixture: Pour the fudge mixture into the prepared baking dish and spread it evenly using a spatula. If desired, sprinkle chopped pecans or chocolate chips on top for added texture and taste.
Cool and Set: Allow the fudge to cool at room temperature for about 30 minutes. Then transfer to the refrigerator and chill for 2-3 hours until the fudge is firm and set.
Serve: Use the parchment paper to lift the fudge from the dish. Cut into squares or rectangles. Optionally drizzle maple syrup or sprinkle sea salt over the pieces before serving to enhance flavor complexity.

Notes

Use canned or homemade pumpkin puree depending on availability.
Do not boil the mixture vigorously; keep it bubbling gently to avoid burning.
Chilling time is crucial for the fudge to set properly.
Optional toppings like pecans and chocolate chips add texture and flavor contrast.
Store leftovers in an airtight container in the refrigerator for up to one week.
For a nut-free version, omit pecans.