Name: No-Bake Pumpkin Fudge Recipe
Prep time: 10 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups (12 ounces / 340 grams) white chocolate melting wafers; 5 tablespoons condensed milk; 2 tablespoons pumpkin puree (unsweetened); 1/2 teaspoon pumpkin spice; 1/4 cup chopped walnuts or pecans (optional); Food coloring: a few drops of orange gel food color (optional); Mix-ins: walnuts, raisins, sprinkles, etc. (optional)

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Introduction

This no-bake pumpkin fudge is a quick and delicious treat perfect for fall or anytime you crave something sweet and seasonal. It combines creamy white chocolate with warm pumpkin spice flavors for a melt-in-your-mouth dessert.

A close-up of three orange, creamy dessert cups stacked on top of each other on a white plate with a white marbled texture. Each dessert cup is smooth with fine ridges from the white baking cups around them and has small orange and dark brown sprinkles on top. There are a few white chocolate chips and extra sprinkles scattered on the plate around the cups. The background is blurred with warm orange tones, making the orange dessert cups stand out. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (12 ounces / 340 grams) white chocolate melting wafers
5 tablespoons condensed milk
2 tablespoons pumpkin puree (unsweetened)
1/2 teaspoon pumpkin spice
1/4 cup chopped walnuts or pecans (optional)
Orange gel food coloring (optional)
Optional mix-ins: walnuts, raisins, sprinkles, etc.

Instructions

Step 1: Line a regular muffin tin with paper liners, using six liners total, and set aside.
Step 2: In a large microwave-safe bowl, combine the white chocolate melting wafers and condensed milk.
Step 3: Microwave the mixture in 20-second intervals, stirring thoroughly after each, until the chocolate is fully melted and smooth. Be careful not to overheat.
Step 4: Stir in the pumpkin puree, pumpkin spice, and a few drops of orange gel food coloring if using. Add in the chopped nuts or any desired mix-ins and mix well until smooth.
Step 5: Pour the fudge mixture evenly into the lined muffin cups.
Step 6: Refrigerate the fudge for 1 to 2 hours until it is set and firm.
Step 7: Once chilled and hardened, remove from the liners and serve.

Tips & Variations

Use gel food coloring for more vibrant color without changing the fudge texture.
Swap walnuts with pecans or your favorite nuts for a different crunch and flavor.
Add a pinch of sea salt on top before chilling for a sweet-salty contrast.
Mix in mini chocolate chips or dried cranberries for added texture.

Storage

Store the pumpkin fudge in an airtight container in the refrigerator for up to one week. To enjoy, let it sit at room temperature for about 10 minutes before serving to soften slightly. Avoid freezing, as it may affect the texture.

How to Serve

The image shows several light orange-colored cupcakes with a smooth texture, each placed in white paper liners with zigzag edges. The cupcakes are topped with small sprinkles in bright orange and dark brown colors scattered unevenly on the surface. The cupcakes rest on a white marbled surface with a few whole walnut pieces nearby, adding a natural brown and rough texture contrast. The focus is on one cupcake in the center, with others slightly blurred in the background, creating depth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white chocolate instead of melting wafers?

Yes, you can use regular white chocolate chips, but melting wafers tend to melt more smoothly and are less likely to seize. If using chips, melt carefully and stir constantly.

Is pumpkin puree necessary for this recipe?

The pumpkin puree adds moisture and authentic pumpkin flavor. You can omit it for a plain white chocolate fudge, but the pumpkin spice flavor will be less pronounced.