Pumpkin Pie Fudge. The cosy flavours of Autumn in a silky, smooth fudge with a crunchy no-bake biscuit base.
I love this time of year. Pumpkins, pumpkins everywhere! It’s such an amazingly versatile vegetable, being perfectly at home in a roast meal as it is in a sweet dessert. A sweet dessert, just like this Pumpkin Pie Fudge.
I have a confession to make. Prior to this recipe, I don’t think I’d ever had pumpkin in a dessert of any kind. True story! But there is just so much inspiration out there and classic recipes like traditional Pumpkin Pie and Pumpkin Cakes just keep popping up in my instagram feed, so I felt driven to join the pumpkin party.
Millions of people
can’t be are definitely not wrong
I started the process a little hesitant, I mean, I eat pumpkin with gravy and roast beef. Could it really taste good in a dessert. Millions of people can’t be wrong though. Umm, I have one word for you. Yes! This Pumpkin Pie Fudge officially rocks!
It took me a few goes to get this one right, because I don’t tend to add a large dose of vegetable to my fudge, as a general rule. It took some work but I got there in the end. This recipe starts with my tried and tested fudge recipe making it extremely simple to make, it just requires a little patience while you stir it over low heat. Then you add 1/2 a cup of pumpkin puree, some spices and vanilla. The fudge is set on top of a no-bake buttery biscuit base which adds a great texture to the finished treat.
In Australia, pumpkin spice is not readily available but it is quite similar to all spice. For that reason, I used all spice and added extra cinnamon as well, just ’cause I love cinnamon. The spices give a lovely, comforting balance to the subtle pumpkin.
Ways with Pumpkin Puree
We also don’t seem to have tinned pumpkin puree here but it’s so easy to make your own. Just roast, steam or boil some pumpkin and then puree the flesh in a blender until smooth. If you do a big batch you can actually freeze it and there are heaps of ways to use up leftover pumpkin puree too. For instance
- make more of this fudge
- pumpkin soup
- use in a creamy pasta sauce
- add to mashed potato
- other desserts like cupcakes, pumpkin pie, pumpkin brownies.
The list goes on. You could try these delicious looking muffins too
I couldn’t resist sprinkling the top with a little edible gold dust.
Pumpkin Pie Fudge
This recipe needs 3-4 hours setting time.
Pumpkin Pie Fudge. The cosy flavours of Autumn in a silky, smooth fudge with a crunchy no-bake biscuit base. Easy to make and totally delicious.
- 230 g digestive biscuits or similar
- 115 g butter, melted
- 1 can 395ml sweetened condensed milk (not skim)
- ½ cup 100g white (granulated) sugar
- ½ cup 100g light brown sugar
- 1/4 cup liquid glucose, or light corn syrup
- 115 g 1 stick / ½ cup unsalted butter
- 1/2 cup pumpkin puree (see notes)
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- ½ teaspoon salt
- 200 g white chocolate, chopped
Line an 8x8 inch square baking pan with baking paper.
Put 30g of biscuits aside. Blend the other 200g to fine crumbs, then add the melted butter and blend to combine. Tip the mixture into the prepared tin and press down. Place in the fridge to firm up.
Crumble the remaining biscuits and set aside.
Before starting the fudge make sure to have your other ingredients read to go as you don’t want to leave the fudge cooking while you are doing other things, or it may burn.
Have the ½ cup of pumpkin puree at the ready. Put the white chocolate, cinnamon, all spice, salt and vanilla in another bowl.
Now start the fudge: Combine the sweetened condensed milk, sugars, glucose or corn syrup and butter in a heavy based saucepan.
Stir, over low heat, without boiling, until the sugar is dissolved and the mixture is smooth. Cook for 5 minutes, allowing a slight bubble, until it starts to thicken. If at any time, you notice the mixture is starting to catch on the bottom, stir well and turn the heat down a little. If it catches too much and you see burnt bits, you can still save it, just pour the mixture through a strainer into a new saucepan and continue.
Add the pumpkin puree and bring to a gentle simmer while stirring regularly until the mixture is smooth and thickened again (another 6-8 minutes or so).
Remove from heat and immediately add the remaining ingredients (vanilla, cinnamon, all spice, salt and white chocolate). Stir until the white chocolate has completely melted and fully mixed through, then pour the fudge over the biscuit base. Tap gently on your workbench to smooth out the fudge, then sprinkle over the crumble biscuits.
Leave for 30 minutes to cool at room temperature, then cover with plastic wrap and refrigerate for around 4 hours or overnight.
Cut into squares and serve.
- If you can't buy it tinned, you can make pumpkin puree by just roasting, steaming or boiling pumpkin until soft. Remove the skin and puree the flesh in a blender. You can do a small or large batch and any extra can be frozen ready to use in other recipes. I use mine for this fudge, soup, adding to mashed potato, adding to a creamy pasta sauce, turning into a dip with cream cheese or hommus etc but there are loads more ideas for using leftover pumpkin puree.