2teaspoonspumpkin pie spiceor 1 t cinnamon, ¼ t each allspice, ginger, nutmeg, cloves
melted chocolate + sprinklesfor optional topping
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Instructions
Line a 8x8-inch square pan with parchment paper or aluminum foil.
Start by condensing the pumpkin puree. Place the pumpkin puree in a clean kitchen towel or several layers of cheese cloth. Squeeze out about ¼ cup of liquid. That should leave you with ¼ cup concentrated pumpkin puree.
½ cup pumpkin puree
In a small saucepan, combine the pumpkin puree with sweetened condensed milk and coconut oil. Heat on low until the mixture is bubbling.
1 cup sweetened condensed milk, ⅓ cup coconut oil
Add in the white chocolate to melt it. Keep stirring over low heat for about 5 minutes until the mixture has thickened a bit and pulls away from the sides of the pan.
18 oz white chocolate chips
Stir in the pumpkin pie spice and pour into the prepared pan. Cool for 3-4 hours or overnight before cutting into squares.
2 teaspoons pumpkin pie spice
Optionally, decorate the top with a drizzle of melted chocolate and sprinkles. I use these fall leaves.
melted chocolate + sprinkles
This fudge is on the softer side so store it in an airtight container in the fridge.
Nutrition
Nutrition Facts
Pumpkin Fudge Recipe
Serving Size
1 fudge piece
Amount per Serving
Calories
122
% Daily Value*
Fat
7
g
11
%
Saturated Fat
5
g
25
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
2
g
Cholesterol
6
mg
2
%
Sodium
24
mg
1
%
Potassium
80
mg
2
%
Carbohydrates
13
g
4
%
Fiber
0.1
g
0
%
Sugar
13
g
14
%
Protein
2
g
4
%
Vitamin A
557
IU
11
%
Vitamin C
0.5
mg
1
%
Calcium
54
mg
5
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Pumpkin Fudge
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