Easy Pumpkin Fudge {Microwave}

Easy pumpkin fudge recipe with gingersnap crust, homemade with simple ingredients in microwave. This starts off with a white chocolate base and is flavored with with pumpkin pie spice and pumpkin puree! It's no bake, rich and creamy.

*Thank you International Delight for sponsoring today's post so that I can share this recipe with all of you. As always, all opinions are mine.*

Thanksgiving is almost here and that calls for the best dessert ever. I only make this during the Fall because making it any other time just seems plain weird. In general, I am obsessed with pumpkin, as you can tell from these Easy Pumpkin Truffles or these Easy Pumpkin Donuts or these delicious Pumpkin Bars with Cream Cheese Frosting. 

Key ingredients for spiced pumpkin pie fudge 

• Gingersnap cookies- Makes a lovely crunchy base.
• Butter- Use unsalted to prevent the end result from being too salty.
• Sugar- Be sure to use granulated sugar for best results.
• White chocolate chips- These pair really nice with that pumpkin flavor.
• Pumpkin puree- Smooth and thick substance used in a variety of recipes.
• Sweetened condensed milk- This is not to be confused with evaporated milk!
• Pumpkin pie spice coffee creamer- Helps create a very creamy texture that melts in your mouth.
• Walnuts- Be sure they are coursely chopped.
• Orange gel coloring- Brings in such a fun and beautiful color.

Variations

• Adjust Spice- Based on your preference, you can add or reduce the amount of pumpkin pie spice.
• Change the crust- Gingersnap crust can be omitted entirely or replaced with no bake  Graham Cracker Pie Crust or Oreo Pie Crust.
• Creamer substitute- If you don't have creamer, you can simply replace it with heavy cream.
• Walnut substitute- You can replace walnuts with chopped pecans or almonds or omit altogether if you are not fond of nuts.
• Add peanut butter- Since pumpkin and peanut butter go so well together, mix in a 1 heaped tablespoon of creamy peanut butter in the melted chocolate mixture.
• Use butterscotch chips- Replace ½ cup white chocolate chips with ½ cup butterscotch chips for a hint of caramelized flavor.
• Replace nuts- With some mini semisweet chocolate chips for a hint of cocoa flavor.

How to make easy pumpkin fudge recipe from scratch?

1. Mix together- Cookie crumbs and butter.
2. Dump- Mixture into a pan and pack it down.
3. Heat- White chocolate, pumpkin puree, condensed milk, creamer, spice, and coloring in the microwave.
4. Mix- Until smooth.
5. Pour- Mixture on top of the crust and spread evenly.
6. Toss- Chopped walnuts on top.
7. Refrigerate- Overnight to set.

Tips and techniques

• Use best quality ingredients- Especially with regards to white chocolate for the best overall flavor.
• Orange gel coloring is optional- But recommended because it gives a more vibrant color.
• Elevate flavor further- By mixing in some Pumpkin Butter in the cookie crust mixture.
• Condensed milk cannot be replaced with evaporated milk- Because evaporated milk is thinner and not sweetened and that will make the fudge very soft and quite runny. This is the biggest mistake that people make.
• Make sure to line your baking dish with aluminum foil- Because this will make it easier to remove slices from the pan.  
• Don't toss out that extra puree- If you have leftover pumpkin puree, use it in these Pumpkin Brownies or Pumpkin Muffins.

Recipe FAQs

Storage

• Room temperature- I don't recommend this due to the addition of creamer.
• Fridge- Store any leftovers in a sealed container in the fridge for up to 1 week. 
• Freezer- Double wrap and store it in an air tight container for up to 1 month. You may store it as a whole block if you like. Thaw, and slice into squares before serving.

More pumpkin desserts

• Pumpkin Cheesecake
• Easy Pumpkin Cake 
• Easy Pumpkin Pie Recipe
• Soft Pumpkin Oatmeal Cookies
• Pumpkin Chocolate Chip Cookies
• Easy Cake Mix Pumpkin Cookies

Recipe