White Chocolate Pumpkin Spice (Print-Friendly Version)
Creamy white chocolate fudge with real pumpkin, spices, graham crust, and luscious drizzle for a festive treat.
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup unsalted butter, melted
03 -
2 tablespoons granulated sugar
→ Fudge Filling
04 -
1 cup canned pumpkin puree, drained
05 -
1 can (14 ounces) sweetened condensed milk
06 -
3 cups white chocolate chips
07 -
1 teaspoon pumpkin pie spice
08 -
1 teaspoon vanilla extract
→ White Chocolate Drizzle
09 -
1/2 cup white chocolate chips
# Steps:
01 -
Combine graham cracker crumbs, melted butter, and sugar in a mixing bowl. Press mixture firmly into the bottom of an 8x8-inch baking pan lined with parchment paper. Set aside.
02 -
In a medium saucepan, combine drained pumpkin puree and sweetened condensed milk. Cook over medium heat, stirring constantly, for about 10 minutes until moisture reduces and mixture thickens. Remove from heat.
03 -
Add white chocolate chips to the warm pumpkin mixture. Stir continuously until chocolate is fully melted and mixture is smooth. Stir in pumpkin pie spice and vanilla extract evenly.
04 -
Pour the fudge filling over the prepared crust in the baking pan. Spread evenly with a spatula.
05 -
Melt remaining white chocolate chips in the microwave in 30-second intervals, stirring after each, until smooth. Drizzle melted white chocolate over the top of the fudge using a spoon or piping bag.
06 -
Refrigerate the assembled fudge for at least 3 hours or until firm. Once set, cut into squares and serve.
# Notes & Tips:
01 -
Cooking the pumpkin with sweetened condensed milk reduces moisture content, ensuring firm fudge consistency. Do not skip this step.