Easy Pumpkin Fudge Recipe {With Gingersnap Crust}

Quick and easy pumpkin fudge recipe with gingersnap crust, made with simple ingredients. No bake, rich, creamy and loaded with pumpkin pie spice!

*Thank you International Delight for sponsoring today’s post so that I can share this pumpkin fudge with gingersnap crust with all of you. As always, all opinions are mine.*

Thanksgiving is almost here and that calls for the best pumpkin pie fudge with gingersnap crust that’s topped off with chopped walnuts! I only make this fudge during Fall or Thanksgiving because making it any other day 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. Also, let’s not forget some other classics like this Pumpkin Cheesecake with Gingersnap Crust and this  Easy Pumpkin Cake and this super popular Easy Pumpkin Pie Recipe.

This is the best pumpkin spice fudge!

The spice flavor comes from the flavored creamer and the addition of pumpkin pie spice as well as the gingersnap crust. You can also use your own homemade spice blend or use whatever is available in the market.

Tips for no bake pumpkin fudge recipe (Pumpkin pie fudge)

• Use best quality of white chocolate for the best overall flavor.
• You can replace walnuts with chopped pecans or almonds, if you like.
• Adjust the amount of pumpkin pie spice, based on your preference.
• Orange gel coloring is optional but recommended because it makes the fudge more vibrant.
• Gingersnap crust can be omitted entirely or replaced with no bake  Graham Cracker Pie Crust or Oreo Pie Crust.
• 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.

I know that pumpkin fudge recipes with marshmallow creme/cream or marshmallow fluff or evaporated milk are more common but my recipe does not include that. 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 so much better than others as well as so rich and creamy plus, it’s bursting with pumpkin spice flavors! If you don’t have it, you can simply replace it with heavy cream.

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Easy Pumpkin Fudge Recipe

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Quick and easy pumpkin fudge recipe with gingersnap crust, made with simple ingredients. Rich, creamy and loaded with pumpkin pie spice! Great Thanksgiving dessert!

Yield: 24 pieces

Ingredients

Gingersnap cookie crust

• 2 cups Gingersnap cookie crumbs, Finely ground
• 6 tbsp Butter, Melted unsalted
• 2 tbsp Granulated sugar

Fudge

• 4½ cups White chocolate chips
• ⅓ cup Pumpkin puree
• 1 can Condensed milk, Sweetened 14 oz
• ¼ cup International Delight ® Pumpkin Pie Spice Coffee Creamer
• 1 tbsp Pumpkin pie spice
• Orange gel coloring
• 1/3 cup Walnuts, Chopped, For topping

Instructions 

• In a large mixing bowl, mix together the gingersnap cookie crumbs and melted butter. You will end up with a wet and crumbly mixture.
• 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 fudge mixture.
• In a large mixing bowl, add white chocolate chips, pumpkin puree, condensed milk, coffee creamer, pumpkin pie spice and orange gel coloring. 
• Heat in the microwave at 30 second increments, making sure to mix often, until white chocolate is fully melted and mixture is smooth
• Pour this pumpkin mixture on top of the gingersnap cookie crust and spread evenly with a spatula. 
• Toss 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.
• Then, cut square slices with a sharp knife. Enjoy!

Notes

• Real all my tips above.
• Creamer can be replaced with heavy cream.
• Store any leftovers in a sealed container in the fridge for up to 1 week. 

Nutrition

Calories: 282kcal, Carbohydrates: 30g, Protein: 3g, Fat: 16g, Saturated Fat: 9g, Cholesterol: 20mg, Sodium: 77mg, Potassium: 177mg, Sugar: 30g, Vitamin A: 670IU, Vitamin C: 0.8mg, Calcium: 120mg, Iron: 0.3mg

Course: Dessert

Cuisine: American

Calories: 282

Author: CakeWhiz

Until next time, tata my lovelies!