Pumpkin Pie Fudge: 1 Easy Fall Treat
Whip up a batch of delicious Pumpkin Pie Fudge for a perfect fall treat. This easy recipe is full of warm spice and creamy sweetness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 20 minutes
- Yield: 16 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (12 ounce) package white chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/4 cup pumpkin puree
- Pinch of salt
Instructions
- Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk. Microwave in 30-second intervals, stirring between each, until smooth and melted.
- Stir in the pumpkin pie spice, vanilla extract, pumpkin puree, and salt until well combined.
- Pour the mixture into the prepared baking pan and spread evenly.
- Refrigerate for at least 2-3 hours, or until firm.
- Lift the fudge out of the pan using the parchment paper overhang. Cut into squares.
Notes
- You can add a few drops of orange food coloring if you want a more vibrant color.
- Store the fudge in an airtight container at room temperature for up to a week.
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 20g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 5mg
Find it online: https://tastytribune.com/pumpkin-pie-fudge-easy-fall-treat/