Pumpkin Fudge With Sweetened Condensed Milk

This easy pumpkin fudge with sweetened condensed milk recipe only needs 5 simple ingredients to make and uses real pumpkin and pumpkin spice. It’s a perfect no-bake dessert that you can make in no time.

Pumpkin fudge with sweetened condensed milk.

Pumpkin fudge made with sweetened condensed milk

Have you tried making pumpkin fudge with sweetened condensed milk? It’s the easiest no-bake dessert you’ll ever make! All you need are five ingredients and voila! You’ve got yourself a delicious sweet treat.

Pumpkin fudge with sweetened condensed milk cut into squares.

This fudge recipe is made with real pumpkin and all the quintessential pumpkin spice flavors, like nutmeg, cinnamon, ginger, and cloves. Plus, the added creaminess of white chocolate and sweetened condensed milk.

And when it comes to its texture – you will get a silky, smooth bite of heaven that melts in your mouth like butter. 

The best part? You don’t even need to be a pastry pro to whip this up. And it doesn’t take ages to create this decadent dessert.

Therefore, next time you’re trying to impress your family and friends at a fall-themed dinner party, don’t stress. Just try this easy pumpkin fudge recipe and let the compliments roll in. 

If you love pumpkin pie, this fudge will remind you of that traditional pumpkin pie filling. But better. Because you don’t need to bake it, and it is so easy to make it.

So bookmark this fudge recipe card, and when the pumpkin season is around, you can make this pumpkin fudge among other pumpkin recipes to try.

If you need more ideas, you can also take a look at this pumpkin cheesecake cookies recipe by Sugar Yums or pumpkin brownies by Sweet Tea And Sprinkles. Promise they’re both yummy.

And if you need more inspiration for sweet recipes without turning your oven on, you can try these scrumptious no bake flapjacks or no bake hot chocolate mix cookies.

Sweet fudge made with pumpkin sweetened condensed milk and topped with chopped nuts.

Why use condensed milk?

Let me tell you, it’s a game-changer! Sweetened condensed milk is basically regular milk with sugar added to it. And then cooked down to remove most of the water. The result is a thick, sweet, and creamy liquid that is perfect for baking and making desserts.

Now, you might be thinking, what’s the difference from evaporated milk? 

Well, while both are concentrated milk, evaporated milk is just regular milk that has about 60% of its water content removed. It’s unsweetened and has more water content. So, it has a thinner consistency.

Even though evaporated milk can be used in many of the same recipes, it won’t give you the same creamy sweetness that comes from the added sugar. If you use it for making fudge, you have to cook the mixture longer to let the water content evaporate enough. And you have to add more sugar so that your fudge will set nicely. 

Pumpkin fudge ingredients

So the ingredients to make this delicious pumpkin fudge are pumpkin puree, sweetened condensed milk, white chocolate chips, salted butter, and pumpkin spice.

Ingredients for pumpkin fudge.

You can add an extra item, which is nuts, to put on top of the fudge. This will give crunchiness that goes so well with the creamy fudge underneath it.

If you decide to add nuts, you can use any nuts you like. Pecans, almonds, Brazil nuts, hazelnuts, pistachios, or cashew nuts are good choices. Feel free to opt in or opt out of the nuts. 

As for pumpkin puree, you can use the canned one or make your own pumpkin puree yourself. The latter is ideal when pumpkin is in the season. And it is easy anyway to make the puree. You steam the pumpkin, mash it, and sieve it. 

Also, this easy fudge recipe is the perfect way to use any leftover pumpkin or pumpkin puree.

Fudge made with real pumpkin and condensed milk and topped with crunchy nuts.

How to make pumpkin fudge

Place butter, milk, and white chocolate respectively in a pan and cook them at low heat until all is melted, smooth, and silky. 

Then add pumpkin puree and pumpkin pie spice to the butter mixture, stir, and mix well.

Continue cooking at medium heat, and when it reaches boiling point, turn the heat down. Let it simmer and keep stirring to prevent the bottom from getting burned.

The mixture will get thicker. When the temperature reaches 115℃/ 239℉, you can test the mixture. You may need a candy thermometer to know the right temperature of your fudge mixture. Drop a tiny mixture into a glass of cold water. If it holds its shape, your fudge is ready to mold. If it doesn’t, you can cook a little longer. 

Usually, it takes about 7-10 minutes for me to cook the fudge. 

When you think the mixture is ready, prepare and grease a small square baking pan – around 7 inches. Remove the fudge from the heat, pour it into the prepared pan, and spread it evenly using a spatula.

If you use nuts, scatter some chopped nuts over the fudge and lightly press the nuts. 

Leave the fudge to set and cool down. Once it is at room temperature, cut your pumpkin spice fudge into squares. Then keep the fudge in the refrigerator so that the fudge is fully set. 

How to store the fudge

So, you’ve got yourself some delicious fudge, now the question is, how to store it to make sure your fudge will last as scrumptious as when you first had it. 

Here’s the deal: fudge is a delicate little creature. Too warm, and it’ll start to melt into a gooey mess. Too cold, and it’ll become hard and unappetizing. The trick is to find the sweet spot and keep it there.

The best place for your fudge is in the refrigerator. It’ll stay fresh and delicious for up to two weeks there. But make sure to keep your homemade fudge in an airtight container or at least wrap it tightly in plastic wrap or aluminum foil before storing it in the refrigerator.

If you’re planning on keeping it for longer than two weeks, your best bet is to store it in the freezer. Make sure to wrap it up extra tight to prevent freezer burn.

When you’re ready to have it, take your frozen fudge out of the freezer and leave it at room temperature for a few hours to thaw out completely. 

But remember, once the fudge has thawed, you must not refreeze, and you have to finish it within a few days.

Squares of pumpkin fudge are stacked and scattered on parchment paper.

More sweets recipes

Thank you for checking my pumpkin fudge with sweetened condensed milk recipe. I hope you will try it out soon. When you do, please let me know what you think of it in the comments below. I really appreciate it.

And before you browse, don’t forget to check my other sweet recipes that you may like. 

Lastly, please follow me on Facebook, Instagram, and Pinterest. To sneak a look at what’s cooking in my kitchen. 

Take care and all the best.

Pumpkin fudge with sweetened condensed milk.
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5 from 4 votes

Pumpkin fudge with sweetened condensed milk recipe

This easy pumpkin fudge with sweetened condensed milk recipe only needs 5 simple ingredients to make and uses real pumpkin and pumpkin spice. It's a perfect no-bake dessert that you can make in no time.
Author: Devy Dar
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Sweets & Desserts
Cuisine: American
Servings: 9 pieces


  • Saucepan
  • Wooden spoon
  • Spatula
  • Baking pan
  • Parchment paper/ greaseproof paper


  • ½ cup pumpkin puree
  • cup salted butter
  • cup sweetened condensed milk
  • cups white chocolate chips
  • ½ teaspoon pumpkin spice powder
  • 2 handfuls mixed nuts optional, chopped


  • Place the butter, sweetened condensed milk, and white chocolate chips in a saucepan. Cook at medium-low heat until they are fully melted.
  • Add the pumpkin puree to the butter mix, and stir well.
  • Add the pumpkin spice powder to the mixture and mix well until you get a nice smooth brownish mixture.
  • Continue cooking until the mixture reaches boiling point. Then you may want to lower the heat.
  • Let it simmer and keep stirring every so often to prevent burning at the bottom of the pan.
  • It takes approximately 7-10 minutes for the fudge to be fully ready and reaches 115℃/ 239℉. You can test it by dropping a tiny amount of the mixture into cold water. If it holds its shape, your pumpkin fudge is ready to mold.
  • Now, take a small square tin (around 7 inches will do), and line it with parchment paper.
  • Pour the fudge mixture onto the lined tin, and spread it as evenly as possible. Sprinkle some mixed nuts over the fudge. You can press them gently with the back of a spoon to make sure they are set in. Let it cool and fully set.


  • Some butter has more water content than others. Make sure you choose the one with the least amount of water. Otherwise, the fudge will not set easily.
  • As much as you are tempted to add more pumpkin into the mixture, you will have to be careful as it can affect how the fudge is set.
  • Just like typical fudge making, you must ensure the mixture is thick. Do the test. And cook longer if the mixture is still runny and thin.
  • You can omit the nuts if you like. And if you do use nuts, you can choose whichever nuts you prefer. Though Brazil nuts, hazelnuts, almonds, or pistachios are my favorites.


Serving: 50grams | Calories: 265kcal | Carbohydrates: 25g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 96mg | Potassium: 160mg | Fiber: 0.5g | Sugar: 24g | Vitamin A: 2368IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 0.3mg


Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.

Author: Devy Dar

Title: Food Writer, Recipe Developer, and Digital Content Creator.


Devy Dar founded So Yummy Recipes and Drizzling Flavor to share her love of food after exploring various cultures and cuisines for more than two decades. Her mission is to help others easily recreate traditional and non-traditional food with readily available ingredients. Her works have been featured in Reader’s Digest, Al Jazeera, MSN, Yahoo, Bon Appetit, and more. 

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