Easy Pumpkin Fudge (Microwave)

Stack of Easy Pumpkin Fudge With Gingersnap Crust

5 from 3 ratings

Easy Pumpkin Fudge (Microwave)

Quick and easy pumpkin fudge recipe with gingersnap crust, homemade with simple ingredients. Rich, creamy and loaded with white chocolate, pumpkin pie spice and pumpkin puree!

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings: pieces

Calories: 282kcal

Author: Abeer Rizvi

Ingredients

Gingersnap cookie crust

2 cups Gingersnap cookie crumbs Finely ground
6 tablespoon Butter Melted unsalted
2 tablespoon Granulated sugar

Fudge

4½ cups White chocolate chips
⅓ cup Pumpkin puree
1 can Sweetened condensed milk 14 oz. can
¼ cup International Delight ® Pumpkin Pie Spice Coffee Creamer
1 tablespoon Pumpkin pie spice Can be adjusted according to your preference
Orange gel coloring
⅓ 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

Read 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