Description
Capture the essence of autumn with this velvety, melt-in-your-mouth Pumpkin and Pecan Vanilla Fudge. This sophisticated treat combines the creamy luxury of white chocolate with real pumpkin puree and a warming blend of cinnamon and nutmeg. Finished with a satisfying crunch of toasted pecans, it is the perfect seasonal dessert for holiday gatherings or quiet moments of indulgence. Its simple stovetop preparation makes it an accessible yet impressive choice for any home cook looking to share a homemade gift.
Ingredients
24 ounces high-quality white chocolate baking chips
0.5 cup sweetened condensed milk, chilled
0.25 cup smooth pumpkin puree (not pie filling)
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
0.25 teaspoon ground nutmeg
0.5 cup chopped pecans
Instructions
Prepare an 8×8 inch square baking pan by lining it with parchment paper.
In a medium-sized heavy-bottomed saucepan over low heat, combine the white chocolate chips and sweetened condensed milk.
Stir consistently until the chocolate is nearly melted, then add the pumpkin puree, vanilla extract, cinnamon, and nutmeg.
Continue to stir on low heat until the mixture is completely smooth, homogenous, and well-combined.
Remove from heat and gently fold in the chopped pecans.
Pour the mixture into the prepared pan and spread evenly with a spatula.
Place in the refrigerator for at least 2 hours to set completely.
Once firm, lift the fudge out using the parchment paper and cut into bite-sized squares.
Notes
Store in an airtight container in the refrigerator for up to two weeks. Ensure the pumpkin puree used is plain, 100% pumpkin to avoid excess sugar and spices. For a toasted flavor, lightly roast the pecans in a dry pan before adding them to the fudge.
Nutrition
- Serving Size: 1 square
- Calories: 165
- Sugar: 18g
- Sodium: 25mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 10mg