No Bake White Chocolate Pumpkin Fudge

No Bake White Chocolate Pumpkin Fudge Recipe

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Patsy Fowler


my mom makes this great fudge and it's one of the best i ever tasted all my family and friends love it all the kids at school begs her to make it for them and of course she does

★★★★★ 1 vote
32 pieces
10 Min


12 oz
white chocolate chips
5 3/4 tsp
refined coconut oil
1 1/2 c
pumpkin puree
1 tsp
3/4 tsp
1/2 tsp
allspice, ground
1/4 tsp
the seeds of one vanilla bean (optional)


1Cut the coconut oil into about 8 pieces. In a microwave safe bowl, microwave the white chocolate chips and coconut oil on half power in 30 second increments, stirring after every 30 seconds.
2Once completely melted, take out of the microwave and add the pumpkin puree, spices and the seeds of the vanilla bean, if using.
3At first the oil might separate and it looks curdled. Just keep stirring and stirring. It'll come together after about a minute.
4Pour into a parchment or wax paper lined loaf pan. Place in the freezer or refrigerator to firm up. It took about 45 minutes in the freezer. Store in the fridge or freezer.

About No Bake White Chocolate Pumpkin Fudge

Course/Dish: Candies
Other Tags: Quick & Easy, For Kids