Why You'll Love This Halloween Recipe
No candy thermometer, no stress: this is the foolproof condensed-milk fudge method that works every time. It sets up firm enough to stack in Halloween treat boxes but stays silky. One pan, ten minutes of stirring, and you have 36 pieces of fall candy ready for gifting.
Ingredients for Pumpkin Fudge
- 3 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 tsp vanilla extract
- Pinch of flaky sea salt and extra spice, for topping (optional)
How to Make Pumpkin Fudge Step by Step
- Line an 8x8-inch pan with parchment, leaving overhang for lifting.
- Blot the pumpkin puree between paper towels to remove excess moisture.
- In a saucepan over medium-low heat, melt the white chocolate chips with the sweetened condensed milk, stirring constantly until smooth.
- Stir in the pumpkin puree, pumpkin pie spice, salt, and vanilla. Cook 2-3 more minutes, stirring, until thick and glossy.
- Scrape into the pan and smooth the top. Sprinkle with flaky salt and a dusting of spice if you like.
- Refrigerate at least 2 hours until firm. Lift out and cut into 36 squares.
💡 Tips for the Best Pumpkin Fudge
Blotting the pumpkin puree is the difference between firm fudge and a soft mess — don't skip it. Keep the heat low and stir constantly so the white chocolate doesn't scorch. Store in the fridge up to 2 weeks, layered between parchment.
Halloween Party Serving Ideas
Stack squares in cellophane bags tied with orange ribbon for Halloween party favors, or add them to a dessert board with Pumpkin S'mores Cookies and Apple Cider Donut Cake. They also pair beautifully with a mug of hot cider.
Love this recipe?
Save it to your "Fall Baking" board so it's there when the pumpkin craving hits.
📌 Pin it for laterFrequently Asked Questions
Why is my fudge too soft?
Excess moisture is the usual culprit — blot the pumpkin puree well, and make sure the fudge chills a full 2 hours (overnight is even better).
Can I use pumpkin pie spice substitute?
Yes — mix 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp cloves to make your own.
How long does pumpkin fudge keep?
Up to 2 weeks refrigerated in an airtight container, or 2 months frozen. It rarely lasts that long.
🎃 More Halloween Recipes
Complete your spooky menu on our Halloween Recipes hub: Pumpkin S'mores Cookies, Apple Cider Donut Cake, Pizza Skulls, Spider Taco Dip, and Mummy Jalapeño Poppers.