This recipe needs 3-4 hours setting time.This easy no-bake Pumpkin Pie Fudge is the perfect fall sweet treat. The cosy flavours of Autumn in a silky, smooth fudge with a crunchy no-bake biscuit base and it makes a wonderful edible gift too.
Course: Afternoon Tea, Dessert, Snack, Sweets
230gdigestive biscuits (or graham crackers)(notes)
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.
Digestives are basically a semi-sweet wheat cookie that are a common biscuit in Australia and the UK. If you can't get those, any cookie or biscuit that you would normally use for a cheesecake base would work. Graham crackers will work perfectly.
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.