pumpkin pie fudge with gingersnap crust recipe

Pumpkin Pie Fudge With Gingersnap Crust

Easy pumpkin pie fudge with gingersnap crust and walnut topping. Easy to make with lots of white chocolate. Best dessert for Fall and Thanksgiving.

*This shop has been compensated by Collective Bias, Inc. and its advertiser so that I could make this pumpkin pie fudge with gingersnap crust. All opinions are mine alone. #DelightfulMoments #CollectiveBias*

Fall and Thanksgiving are right around the corner and that calls for lots of pumpkin desserts, starting with the BEST pumpkin pie fudge recipe ever! 😀

More specifically, this is a pumpkin pie fudge with gingersnap crust that’s topped off with chopped walnuts! YUM!

I only make this fudge around this time of the year because making it any other day just seems plain WEIRD…lol.

pumpkin pie fudge with gingersnap crust recipe 01

I know that pumpkin fudge recipes with marshmallow creme/cream or marshmallow fluff are more common but my recipe does not include that.

I also don’t use evaporated milk or heavy cream.

Instead I like to use a combination of condensed milk and International Delight ® Pumpkin Spice Coffee Creamer.

Honestly, I believe that’s what makes my fudge SOOOOOO much better than others.

This is the RICHEST and most CREAMY pumpkin pie fudge ever and it’s bursting with pumpkin spice flavors!

pumpkin pie fudge with gingersnap crust recipe 02

Even though this is a no bake pumpkin fudge recipe and you don’t need to turn on your oven, you still need to DUMP everything in a saucepan and cook on low to medium heat for a few minutes so that everything melts and becomes thoroughly combined.

But, do you want to know the best part?

This fudge is made WITHOUT candy thermometer…

Thank goodness for that because I get very anxious when I have to use that thing…hahaha.

pumpkin pie fudge with gingersnap crust recipe 03

Before someone asks why I used a creamer in my recipe, I will tell you to seriously go out and try International Delight’s Pumpkin Pie Spice creamer first.

It’s the best creamer ever and SOOOOOO flavorful and smells HEAVENLY!

I adore using it in my morning coffee because the aroma and rich flavor lifts my spirits, especially during the breezy Fall mornings.

And using it in this fudge took it to a whole new level of deliciousness!

By the way, that salted caramel mocha flavor is also pretty darn INCREDIBLE and now, I want to use it in a mocha caramel fudge…hahahah.

international delight pumpkin creamer campaignFor this easy pumpkin pie fudge with gingersnap cookie crust recipe, you will need the following ingredients:

Gingersnap crust
2 cups finely ground gingersnap cookie crumbs
6 tbsp melted unsalted butter
2 tbsp sugar

Pumpkin fudge
4 1/2 cups white chocolate chips
1/3 cup pumpkin puree
1 can sweetened condensed milk (14 oz)
1/4 cup International Delight ® Pumpkin Pie Spice Coffee Creamer
1 tbsp pumpkin pie spice
Orange gel coloring
1/2 cup chopped walnuts (for topping)

Notes:
– You can replace walnuts with pecans or almonds, if you like.

And here are the steps:

Step 1:
In a mixing bowl, mix together the gingersnap cookie crumbs and melted butter.
You will end up with a wet and crumbly mixture.

best pumpkin pie fudge recipe 12Step 2:
Line an 8 inch rectangular pan with aluminum foil and spray it with oil.
Dump the gingersnap cookie mixture into the pan and spread it and and pack it down firmly with the flat bottom of a drinking glass.
Chill this in the freezer for 20 minutes while you make the pumpkin fudge mixture.

best pumpkin pie fudge recipe 13Step 3:
In a saucepan, add white chocolate chips, pumpkin puree, condensed milk, coffee creamer, pumpkin pie spice and orange gel coloring.
Cook this mixture on low heat while constantly mixing until everything is melted and thoroughly combined. The mixture will start to thicken a bit and this takes about 20 minutes.

best pumpkin pie fudge recipe 14Step 4:
Pour this pumpkin mixture on top of the gingersnap cookie crust and spread evenly with a spatula, if necessary.
Toss some chopped walnuts on top of the fudge.
Place the pan in the fridge and refrigerate overnight (or at least 6 hours) to allow the fudge to set.

best pumpkin pie fudge recipe 16Step 5:
Then, make square slices with a sharp knife.
And you are done!
Store any leftovers in the fridge and finish it off within 1 week.

best pumpkin pie fudge with gingersnap crust recipe 05

Best pumpkin pie fudge
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24 pieces
 
Ingredients
Gingersnap cookie crust
  • 2 cups finely ground gingersnap cookie crumbs
  • 6 tbsp melted unsalted butter
  • 2 tbsp sugar
Pumpkin fudge
  • 4½ cups white chocolate chips
  • ⅓ cup pumpkin puree
  • 1 can sweetened condensed milk (14 oz)
  • ¼ cup International Delight ® Pumpkin Pie Spice Coffee Creamer
  • 1 tbsp pumpkin pie spice
  • Orange gel coloring
  • ½ cup chopped walnuts (for topping)
Instructions
  1. In a mixing bowl, mix together the gingersnap cookie crumbs and melted butter. You will end up with a wet and crumbly mixture.
  2. Line an 8 inch rectangular pan with aluminum foil and spray it with oil. Dump the gingersnap cookie mixture into the pan and spread it and and pack it down firmly with the flat bottom of a drinking glass. Chill this in the freezer for 20 minutes while you make the pumpkin fudge mixture.
  3. In a saucepan, add white chocolate chips, pumpkin puree, condensed milk, coffee creamer, pumpkin pie spice and orange gel coloring. Cook this mixture on low heat while constantly mixing until everything is melted and thoroughly combined. The mixture will start to thicken a bit and this takes about 20 minutes.
  4. Pour this pumpkin mixture on top of the gingersnap cookie crust and spread evenly with a spatula, if necessary. Toss some chopped walnuts on top of the fudge. Place the pan in the fridge and refrigerate overnight (or at least 6 hours) to allow the fudge to set.
  5. Then, make square slices with a sharp knife.
  6. And you are done!
Notes
- You can replace walnuts with pecans or almonds, if you like.
- Store any leftovers in the fridge and finish it off within 1 week.

By the way, you can find International Delight’s Pumpkin Pie Spice creamer in the dairy aisle at Walmart.

international delight project

You can also find more recipe inspiration for using these coffee creamers here and check out the video below…

Well, that’s all for today.

If you liked this post, check out some of this pumpkin recipe too…

Candy corn pumpkin truffles

candy corn pumpkin truffles

Until next time, tata my lovelies!

 This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DelightfulMoments #CollectiveBias

4 Comments

  1. David @ Spiced

    September 20, 2016 at 7:50 am

    I seriously love this time of the year, too! Pumpkin any other time of the year is just odd…but Fall just isn’t complete without pumpkin treats! This fudge sounds delicious, and what a clever way to boost the flavor with that International Delight creamer. Thanks for sharing! #client

    1. Abeer Rizvi

      September 20, 2016 at 3:29 pm

      I know what you mean! I was testing making pumpkin cupcake recipes in June and it felt super weird! This fudge rocks… I didn’t have any leftovers! 😀

  2. Mary Pisarkiewicz

    September 27, 2016 at 3:20 pm

    I love this recipe! I never get bored of cooking with pumpkin

    1. Abeer Rizvi

      September 29, 2016 at 1:35 am

      Me too! That’s why I look forward to Fall, which is thankfully all about pumpkin recipes 😀

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