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2 Ingredient Pumpkin Fudge Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 114 reviews
  • Author: Lisa
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 21 pieces 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This easy 2 Ingredient Pumpkin Fudge is a creamy, soft, and delicious treat perfect for fall and holiday seasons. Made with simple pantry staples—white baking chips and pumpkin puree or pumpkin butter—this no-bake fudge sets quickly in the freezer and delivers comforting pumpkin flavor in every bite. Ideal for beginner cooks or anyone needing a quick sweet fix, this fudge offers a delightful twist on classic white chocolate fudge with seasonal pumpkin goodness.

Ingredients

Scale

Ingredients

  • 1 (12 oz / 340 g) bag white baking chips
  • 1/3 cup (78 g) pumpkin puree, room temperature, or pumpkin butter (92 g)

Instructions

  1. Prepare the Pan: Line an 8 x 4 inch loaf pan with parchment paper, leaving some overhang on the sides to allow for easy removal of the fudge later.
  2. Melt the White Chocolate: Place white baking chips in a microwave-safe bowl and heat in 15-30 second increments, stirring thoroughly between each session with a spatula until the chocolate is fully melted and smooth. Alternatively, melt the chips gently over a double boiler on the stove.
  3. Combine Pumpkin with Chocolate: Stir the room temperature pumpkin puree or pumpkin butter into the melted white chocolate. Mix well until the batter is smooth and the color is uniform. Ensure pumpkin is at room temperature to prevent the chocolate from seizing.
  4. Pour and Spread Mixture: Pour the fudge mixture into the prepared loaf pan and spread it evenly with a spatula. Cover the pan with plastic wrap.
  5. Freeze until Firm: Place the pan in the freezer until the fudge surface feels firm to the touch, typically about 1-2 hours.
  6. Cut and Serve: Lift the fudge from the pan using the parchment overhang and place it on a cutting board. Cut into 1-inch squares using a large sharp knife. The fudge is soft and creamy right out of the freezer, but pumpkin butter versions might need a few minutes to soften before cutting.
  7. Storage: Serve immediately or store pieces in an airtight container in the freezer. Consume soon after removal from the freezer to avoid fudge becoming soft and sticky.

Notes

  • Use room temperature pumpkin puree to avoid causing the melted chocolate to harden prematurely.
  • For a more intense pumpkin flavor and creamier texture, pumpkin butter can be substituted for pumpkin puree.
  • This fudge is best stored in the freezer and eaten shortly after being removed to maintain optimal texture.
  • Use white baking chips rather than regular white chocolate for better melting and smoother fudge texture.
  • Freezing time may vary depending on your freezer; check firmness periodically.

Nutrition

  • Serving Size: 1 piece (approx)
  • Calories: 90
  • Sugar: 13 g
  • Sodium: 10 mg
  • Fat: 4 g
  • Saturated Fat: 2.5 g
  • Unsaturated Fat: 1.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 14 g
  • Fiber: 0.5 g
  • Protein: 1 g
  • Cholesterol: 5 mg

Find it online: https://yumyy.com/2-ingredient-pumpkin-fudge-recipe/