Imagine a dessert that captures the essence of fall in every single bite - creamy, rich, and absolutely irresistible! This Pumpkin Pie Fudge with Nutella is not just a recipe, it's a culinary experience that will transform your kitchen into a gourmet dessert haven. Combining the warm, spicy notes of pumpkin pie with the luxurious chocolate-hazelnut swirl of Nutella, this fudge is about to become your new seasonal obsession. Whether you're looking to impress guests or treat yourself to a decadent indulgence, this recipe promises to elevate your dessert game to a whole new level of deliciousness!
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: American
Serves: 24 pieces
Ingredients
- 1 cup canned pumpkin puree
- 1 cup sweetened condensed milk
- 1 teaspoon pumpkin pie spice
- 2 cups white chocolate chips
- 1/2 cup Nutella
Instructions
- Prepare a 9x9 inch baking pan by lining it completely with parchment paper, ensuring the paper hangs over the sides for easy removal. Lightly grease the parchment paper with butter or non-stick cooking spray.
- In a medium-sized heavy-bottomed saucepan, combine the canned pumpkin puree and sweetened condensed milk over medium-low heat. Whisk the mixture continuously to prevent scorching and ensure smooth integration.
- Add the pumpkin pie spice to the mixture, stirring thoroughly to distribute the warm, aromatic spices evenly throughout the base.
- Gradually add the white chocolate chips to the warm pumpkin mixture, stirring constantly until the chocolate is completely melted and the mixture becomes smooth and glossy.
- Remove the saucepan from heat and let the mixture cool for 2-3 minutes to prevent overheating.
- Pour the fudge mixture into the prepared parchment-lined pan, using a spatula to spread it evenly to the corners.
- Warm the Nutella slightly in the microwave for 15-20 seconds to make it more spreadable. Drop spoonfuls of Nutella across the surface of the pumpkin fudge.
- Use a knife or toothpick to create swirl patterns by gently dragging the Nutella through the pumpkin fudge, creating a marbled effect.
- Refrigerate the fudge for 2 hours or until completely set and firm to the touch.
- Once set, lift the fudge out of the pan using the overhanging parchment paper and place on a cutting board.
- Cut the fudge into 24 equal squares using a sharp knife, cleaning the blade between cuts for neat edges.
- Store the fudge in an airtight container in the refrigerator for up to one week. Allow pieces to sit at room temperature for 5-10 minutes before serving for the best texture.
Tips
- Use a heavy-bottomed saucepan to prevent burning and ensure even heat distribution.
- Continuously whisk the mixture to create a smooth, creamy texture and prevent scorching.
- When melting white chocolate, keep the heat low and stir constantly to avoid seizing.
- Warm the Nutella briefly in the microwave to make swirling easier and create beautiful marbled effects.
- Use a sharp knife and clean it between cuts for perfectly neat fudge squares.
- For the best texture, let the fudge sit at room temperature for a few minutes before serving.
- Store in an airtight container in the refrigerator to maintain freshness and firm texture.
- For extra flavor, consider adding a sprinkle of sea salt or chopped nuts on top before chilling.
- Use high-quality white chocolate chips for the richest, creamiest fudge possible.
- Be patient during the chilling process - allowing the full 2 hours ensures the perfect fudge consistency.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 8g
Cholesterol: 10mg
