Quick and easy pumpkin fudge recipe with gingersnap crust, made with simple ingredients. Rich, creamy and loaded with pumpkin pie spice! Great Thanksgiving dessert!
Prep Time 10mins
Cook Time 30mins
Total Time 40mins
Gingersnap cookie crust
2cupsGingersnap cookie crumbsFinely ground
4½cupsWhite chocolate chips
1canCondensed milk Sweetened 14 oz
¼cupInternational Delight ® Pumpkin Pie Spice Coffee Creamer
1tbspPumpkin pie spice
Orange gel coloring
1/3cupWalnutsChopped, For topping
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!
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.