White Chocolate Pumpkin Spice

This White Chocolate Pumpkin Pie Spice Fudge is a fall-inspired treat that blends the richness of white chocolate with real pumpkin for a creamy, spiced confection. Perched on a buttery graham cracker crust and finished with a snowy white chocolate drizzle, this fudge is made for sharing with friends and family at gatherings or just because. I love whipping up a double batch during pumpkin season and always squirrel away a square or two for myself before it disappears.

The first time I made this fudge I was nervous about using fresh pumpkin in candy but the gentle stovetop method makes a creamy fudge every time. The white chocolate drizzle makes it feel bakery-special and my family usually swoops in to swipe a piece before it sets.

Ingredients

• Pumpkin puree: choose pure pumpkin without added sugar or spices for the richest flavor and texture
• Sweetened condensed milk: this adds creamy sweetness and is essential to help the fudge set
• White chocolate chips: look for good-quality chips that melt smoothly without getting chalky
• Graham crackers: go for honey grahams if you want extra warmth in the crust
• Unsalted butter: use fresh butter to hold the crust together with rich flavor
• Pumpkin pie spice: gives the fudge that signature cozy fall taste select a blend with real cinnamon and nutmeg if possible
• Vanilla extract: pure vanilla rounds out the spices and sweetens the finish
• A pinch of salt: balances the flavors and keeps the fudge from being too sweet

Step-by-Step Instructions

Make the Crust:

Crush your graham crackers until they are fine crumbs then mix in melted butter until every crumb is glossy and damp. Press this mixture firmly into a parchment-lined square baking pan to form an even bottom crust. Place the pan in the fridge to chill while you work on the fudge base.

Cook the Pumpkin Base:

Combine the pumpkin puree and sweetened condensed milk in a small saucepan. Cook over medium-low heat stirring often for about ten minutes. You want to evaporate as much moisture from the pumpkin as possible so the fudge will set up firmly and not be too soft. Take your time and do not rush this step.

Melt in the White Chocolate:

Remove the pan from heat then add almost all the white chocolate chips leaving some for drizzling later. Stir in vanilla pumpkin pie spice and salt and mix until the white chocolate is silky smooth and completely incorporated. If the mixture is too thick return to the stove for a few seconds.

Assemble the Fudge:

Pour the warm white chocolate pumpkin mixture over your chilled graham cracker crust. Smooth the top with a spatula and tap the pan to eliminate bubbles. Let the fudge sit at room temperature for thirty minutes before finishing the topping.

Finish with White Chocolate Drizzle:

Melt the reserved white chocolate chips in the microwave or using a double boiler until just melted. Drizzle the white chocolate over the top of the fudge in zigzag lines. Let cool completely at room temperature or in the fridge until firm then slice into squares.

Pin

I absolutely adore the punch of cinnamon and nutmeg from the pumpkin pie spice in this fudge. It always reminds me of family fall baking days when the kitchen was filled with spicy warmth and laughter.

Storage Tips

Store the cut fudge in an airtight container in the fridge for up to one week. For longer storage wrap the squares tightly and freeze for up to two months. Bring the fudge to room temperature before serving for the best texture.

Ingredient Substitutions

You can use gingersnap cookies instead of graham crackers for an extra spicy crust. If white chocolate is not your favorite try using half white chocolate and half butterscotch chips for a unique twist. For dairy free fudge search for coconut sweetened condensed milk and vegan white chocolate chips.

Pin

Serving Suggestions

This fudge is ideal on a fall dessert platter or tucked into gift tins for friends and teachers. Sometimes I cut the fudge into mini squares for a little sweet bite after a holiday meal.

Cultural and Historical Context

Pumpkin fudge is a modern twist on classic candy recipes that started gaining popularity in the US as the pumpkin craze took off. Using real pumpkin puree not only honors American harvest traditions but makes the fudge more flavorful and memorable.

Frequently Asked Questions About the Recipe

→ How do I prevent the fudge from being too moist?

Cooking the pumpkin puree with sweetened condensed milk for about 10 minutes helps reduce moisture, ensuring the fudge sets properly.

→ Can I substitute the graham cracker crust?

Yes, alternatives like crushed digestive biscuits or cookie crumbs can be used to create a similar base with a slightly different flavor.

→ What spices are best for enhancing the pumpkin flavor?

Classic pie spices such as cinnamon, nutmeg, and cloves complement the pumpkin’s natural sweetness and warmth.

→ Is a candy thermometer necessary for making this fudge?

While not required, a candy thermometer helps achieve the ideal texture by monitoring cooking temperatures accurately.

→ How should the fudge be stored for best freshness?

Keep the fudge in an airtight container at room temperature or refrigerated for up to two weeks to maintain flavor and texture.