pumpkin fudge

Pumpkin Fudge from Delish.com is autumn in a bite.

Pumpkin Fudge

c. white chocolate chips

sweetened condensed milk

pumpkin purée

pumpkin spice,

pure vanilla extract

kosher salt

never set even in the freezer after 2 days.  Did the recipe writer follow the measurements given?

Similar recipe with ratio of Eagle brand sweetened condensed milk to chips works for our normal Fudge recipe.  This one with the addition of pumpkin puree thins it out far too much.  Just left a sticky mess if left in the freezer and runny mess if left in the fridge.

Agreed. Did not set at all. What a disappointment

How much sweetened condensed milk? 1/2 oz? 1/2 of a 14 oz can? 1/2 oz out of a 14 oz can?  LMAO! Doubtful I will even attempt this. Who writes this stuff?

Here's what you need: nut butter, pumpkin puree, coconut  oil, maple syrup, vanilla extract, pumpkin pie spice, flaky sea salt

Peanut Butter Pumpkin “Fudge” Recipe by Tasty

nut butter, of preference

pumpkin puree

coconut oil

maple syrup

vanilla extract

pumpkin pie spice, nutmeg

flaky sea salt,

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In a medium sauce pot over medium heat, combine nut butter, pumpkin, coconut oil, maple syrup, vanilla extract, pumpkin pie spice, and salt. Stir until smooth.

Pour onto a parchment paper-lined 8x8-inch (20x20cm) baking dish and smooth out evenly.

Sprinkle with sea salt for garnish (optional), cover and freeze for at least 2 hours, then switch to refrigerator for storage.

https://vid.tasty.co/output/56214/mp4_640x640/1507921547

This pumpkin pie fudge recipe is an easy fall dessert! It's no-bake, vegan, dairy-free, and gluten-free. The recipe is made with sweetened condensed coconut milk, nut butter, pumpkin puree, and pumpkin spice. This homemade freezer fudge is one of the best desserts for fall and perfect for a crowd! #fudge #pumpkinpie #pumpkin #pumpkindesserts #veganfudge #fudgerecipe #falldessert #pumpkinspice 

Pumpkin Pie Fudge

sweetened condensed coconut milk (7.4 oz)

nut butter (i.e. almond butter, cashew butter, or peanut butter)

pumpkin puree (not pie filling)

tsp pumpkin pie spice

tsp vanilla extract

tsp salt

Line a loaf pan with parchment paper, leaving some paper hanging over the edges. This will prevent the fudge from sticking to the pan.

Warm a pot or saucepan over medium heat. Add sweetened condensed coconut milk, nut butter, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and salt. Whisk the ingredients together until evenly combined and melted through.

Pour the mixture into the lined loaf pan. If desired, add any toppings of your choosing (like crushed pecans or chocolate chips).

Chill the fudge in the freezer for 2 hours (or until it sets). Lift parchment paper out of the pan to easily remove the fudge. Slice into squares. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1697656787/w4iehhckcjlka5qy4w7y.mp4

This pumpkin pie fudge recipe is an easy no-bake dessert for fall! It's made with sweetened condensed coconut milk, pumpkin puree, nut butter, and pumpkin spice. This homemade fudge is also vegan, dairy-free, and gluten-free friendly. If you love pumpkin desserts, you'll be craving this freezer fudge every fall season!

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Top 3 pumpkin fudge recipes from across the web

The most viewed pumpkin fudge recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Fudge

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The most viewed pumpkin fudge recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine