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5 ingredient 5 minute Pumpkin Fudge 8004

Pumpkin Fudge – 5 Ingredients 5 Mins [Video]

This Easy Pumpkin Fudge Recipe is made in 5 minutes with only 5 ingredients! It is creamy, delicious, no-bake, and also gluten-free dessert. Watch the recipe video tutorial below and see how fun and easy this recipe is!

This easy fudge recipe is the perfect treat for the upcoming fall season. With Halloween fast approaching, this is one of my favorite desserts on the table. My other favorite fall treats are Instant Pot Pumpkin CheesecakePumpkin Pound Cake, and Halloween Pumpkin Oreo Cake.

Pumpkin Fudge is the best way to dive into the pumpkin season. I am in no way rushing summer, I just couldn’t resist and had to share this recipe with you!

This is a delicious dessert that is full of pumpkin pie spice, and ready in 5 minutes. I love serving it during the autumn season, or for Thanksgiving. 

You will find this fudge to be super creamy, soft, and delicious, with a little crunchiness from the mixed-in walnuts. It is a great dessert and a delicious treat to make during the holiday season.

Also, it is super easy to prepare, and would be a hit on your Halloween, Thanksgiving, or Christmas tables! So, give it a try, and you will run back for more!

Many fudge recipes have a very long list of ingredients and lots of steps, and I know many people are not that comfortable with kitchen thermometers and hot, bubbly candy.

The mission was to create a super simple, creamy, delicious, and easy-to-make Pumpkin Fudge. I must say that this is a winner, ready in 5 minutes, minus the refrigeration time. The recipe requires only a few ingredients and your ability to operate a microwave.

Main ingredients:

  • White chocolate wafers: You can use either wafers or white chocolate chips. 
  • Condensed milk
  • Pumpkin puree: Feel free to use canned or homemade pumpkin puree.  
  • Pumpkin spice
  • Chopped walnut: This adds a nice crunchy texture to the whole dessert. 

How to make Pumpkin fudge from scratch?

Watch the recipe video attached, for easy guidelines. But here are the general steps:

  1. Melt the chocolate: In a large bowl, add the white chocolate chips, condensed milk. Then, microwave the bowl for about 20 seconds intervals in a large microwave, until the chocolate is melted. 
  2. Mix in the rest of the ingredients: Next, add the puree, chopped walnuts, and pumpkin spice. Using a rubber spatula, whisk everything together. 
  3. Refrigerate: Lastly, pour the pumpkin mixture into lined muffin cups, and refrigerate for 1-2 hours, until firm. 


  • Dark chocolate: Swap the white chocolate chips with milk chocolate, or dark chocolate. 
  • Marshmallows: Top them with a mini marshmallow for a fancier look. 
  • Add cinnamon: During the holiday season, add one teaspoon of ground cinnamon to the mixture. 
  • Peanut butter fudge: For peanut butter lovers, replace the puree with creamy peanut butter. 

How do you make Pumpkin Spice?

You can make the homemade spice blend pretty easily. Here is what you will need:

  • 3 tablespoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cloves

Directions: In a small bowl, mix all the spices together. Transfer to a small jar or spice container.

Is evaporated milk the same as condensed milk?

Evaporated milk is condensed milk without the added sugar with the water content cooked off until it has a consistency that is similar to cream.

Also, evaporated milk and sweetened condensed milk cannot be used mutually in cooking, because the sugar content in one product is much higher than the other.

How long does it last?

Home-made fudge will last fairly well. The main risk with fudge is that it dries out and becomes a little crumbly.

Also, to better preserve them, store them in an airtight container, and then seal it with a tight-fitting lid. In a cool place, the fudge will keep for about 2 weeks but you can also keep the fudge in the fridge which will extend the life for 3 to 4 weeks.

More pumpkin desserts:

How do you freeze it?

Fudge can also be frozen in airtight containers for up to 3 months. The temperature in the freezer should be as close to 0°F as possible.

In addition, when freezing them, it is best to put pieces of baking parchment paper, or aluminum foil in between the layers. This will help prevent the pieces from freezing together.

T0 thaw: They will thaw very quickly at room temperature on the counter. 

Recipe tips:

  • Use quality white chocolate, which is the main ingredient so you want it to be the best in order to get the best taste and texture.
  • I really like using white chocolate melts/wafers (link before the recipe).
  • Also, white chocolate is very pretentious, so be extra, extra careful when melting it. Usually, I do 20 seconds intervals in the microwave and lots of stirring to make sure I am not overheating it. In addition, if you overheat the white chocolate it will clump and separate and it will become unusable, unfortunately.
  • Feel free to skip the food coloring altogether if you are not making the fudge for a festive occasion. 
  • Use gel food coloring, it is the best in this recipe as the liquid food coloring may make the white chocolate separate.
  • Mix-ins are optional, but here are my favorite ones: Toasted Pecans, Raisins, Cranberries, and Walnuts.

 Are you a fan of easy fudge recipes? Check these out:

Tools/Ingredients I used to make this Pumpkin Fudge Recipe:

  • White Chocolate Wafers – they redesigned to melt quicker and easier, which I find perfect for fudge recipes.
  • Gel Food Coloring – this set comes in a variety of colors and it won’t add extra water to your fudge, which is great.
  • Parchment paper – a kitchen staple, it just makes life so much easier with its non-stick magical powers.

Pumpkin Fudge

  • Prep Time5 MIN
  • Cook Time
  • Servings 6 servings


  • 2 cups / 12 ounces/ 340 grams white chocolate melting wafers
  • 5 tablespoons condensed milk
  • 2 tablespoons pumpkin puree
  • 1/2 teaspoon pumpkin spice
  • 1/4 cup chopped walnuts


  • food coloring: orange
  • mix ins: walnuts raisins, sprinkles etc


  • Line a regular muffin tin with paper cups, only 6 are needed. Set aside.
  • Combine the chocolate and condensed milk in a large, microwave-safe bowl. Microwave in 20 seconds increments and stir after each one until the chocolate has melted. Make sure you stir well, after each interval as the residual heat will melt the chocolate without extra microwaving. This way you avoid overheating and separation of chocolate.
  • Stir well until smooth, stir in pumpkin puree, walnuts, pumpkin spice, and a few drops of orange gel food color (if using).
  • Pour mixture into the lined muffin cups and refrigerate for 1-2 hours.
  • When the fudge has cooled off and harden it can be served.

Nutrition Facts


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Is it IMPOSSIBLE to make this with MILK CHOCOLATE instead of white?? Like regular fudge with pumpkin flavor???

Catalina Castravet

Catalina Castravet

Sure, you can use milk chocolate if you prefer it.



In the "Melting the Chocolate" section you have listed to melt the chocolate in a microwave for 20 minutes, which obviously is a mistake. Is it supposed to be for up to 2 minutes, in 20 second intervals??

Catalina Castravet

Catalina Castravet

Yes, its 20 second intervals, as stated in the recipe card. Sorry for the confusion.



Looked pretty unappetizing before adding the food coloring--of course, now mine looks like lumpy Velveeta, but it tastes amazing! Using mini cupcake wrappers, I ended up with 24, which comes to just under 2.5g of sugar each (for those keeping track).

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This pumpkin fudge is so delicious! I love the combination of sweet and savory flavors.

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