Dessertscakewhiz5.0
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!
👥 24 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Abeer Rizvi📖 cakewhiz
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- pan
- microwave
- spatula
- knife
📝 Preparation Steps
1
In a large mixing bowl, mix together the gingersnap cookie crumbs and melted butter. You will end up with a wet and crumbly mixture.
Gingersnap cookie crumbs (Finely ground )2 cupsButter (Melted unsalted )6 tbsp
2
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.
3
In a large mixing bowl, add white chocolate chips, pumpkin puree, condensed milk, coffee creamer, pumpkin pie spice and orange gel coloring.
¼ cup International Delight ® Pumpkin Pie Spice Coffee CreamerPumpkin pie spice (Can be adjusted according to your preference )1 tbspOrange gel coloring
4
Heat in the microwave at ⏱️ 30 second increments, making sure to mix often, until white chocolate is fully melted and mixture is smooth
5
Pour this pumpkin mixture on top of the gingersnap cookie crust and spread evenly with a spatula.
6
Toss chopped walnuts on top of the fudge.
7
Place the pan in the fridge and refrigerate overnight (or at least ⏱️ 6 hours) to allow the fudge to set.
8
Then, cut square slices with a sharp knife. Enjoy!
Nutrition Facts
calories
282 kcal
fat Content
16 g
serving Size
1 serving
sugar Content
30 g
sodium Content
77 mg
protein Content
3 g
cholesterol Content
20 mg
carbohydrate Content
30 g
saturated Fat Content
9 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...