This easy and quick gluten free white chocolate pumpkin fudge with bourbon-candied pecans is so soft and creamy, thick and dreamy, sweet and salty, smooth and crunchy!
This past weekend was a fun one with my immediate family in town to go to a Doobie Brothers concert {my brother and I's fav band when we were little} and to celebrate the lil bro's engagement to my soon-to-be sister-in-law. So we had lots to celebrate and get excited for. After cleaning and grocery shopping for the fun-filled weekend {leaving no time for anything else... except for that glass of red wine that slipped in there somewhere}, I wanted to make something quick and easy to feed people as they came and went.
Enter the decadent and simple White Chocolate Pumpkin Fudge.
With small group at our house this week, you can be sure that this girl will be making another pan of this sweet creamy treat to impress palates and produce more sticky fingers.
Table of Contents
Pumpkin Fudge Ingredients:
- ½ cup pecans
- 1 teaspoon coconut oil
- 1 teaspoon brown sugar
- 1 teaspoon bourbon
- 11.5-12 oz . white chocolate, high quality here is a very good idea!
- ⅓ cup canned pumpkin puree
- 2 ¼ teaspoon pumpkin pie spice
- ¼ teaspoon allspice
- coarse sea salt
How to easily make this pumpkin fudge:
*For a more detailed list of instructions, please scroll down to the full recipe card!
White chocolate is combined with sweet pumpkin and then topped with bourbon and brown sugar glazed pecans and coarse grains of sea salt, and then chilled to perfection.
This recipe is an easy way to impress your friends and family with very little effort.
Your secret is safe with me.
Doubling or halving your pumpkin fudge recipe:
You can definitely make a larger or smaller batch of this pumpkin fudge.
If you are doubling this recipe, you should double all ingredients. I would recommend finding a pan to pour your fudge mix in that is larger than the one specified for this recipe. Otherwise, you will have the thickest pieces of fudge you've ever seen and it will take much longer for the fudge to set up.
The opposite is true if you are wanting to halve this recipe.
To halve this recipe, simply halve all the ingredients and find yourself a smaller pan to pour your fudge ingredients into and allow the fudge to set. If you don't, you'll have thin pieces of fudge that may not hold up well.
How to make the glazed pecans:
Making these roasted bourbon brown sugar glazed pecans was very easy.
I mixed coconut oil, my favorite bourbon, and a little brown sugar together, brushed the glaze on the pecans, and let them roast in a hot oven for a bit, flipping them just once.
They became fragrant and delicious in no time.
We actually had to stop ourselves before the fam and I ate all the candied pecans for the fudge. We couldn't have naked fudge now could we?
How much time and effort is involved in making fudge?
I put together this pumpkin and white chocolate fudge in about five minutes once the candied pecans were roasted.
Some sweet pumpkin puree, and sprinkle of allspice and a bit more of pumpkin pie spice, with some high quality white chocolate, mixed together and placed in the fridge until firmed and chilled.
Hella yum...... hella yum.
Pumpkin Fudge Reviews:
I put these sweet treats to the test with my family's sticky fingers. I got 6 sticky finger-lickin' thumbs up. Six outta six ain't too bad. The whole plate of pumpkin fudge was gone within minutes. Not too bad it seems.
How to store leftover pumpkin fudge:
You should store your leftover pumpkin fudge in an airtight container on a flat surface that is room temperature for up to 3 days.
Do not let your fudge stay in a warm area, remember it contains white chocolate! It'll get very soft or potentially melt if it is stored in a warm area.
We really like to store our leftover pumpkin fudge in the fridge so we have chilled bites of deliciousness! Try it! It hasn't lasted more than 3 days, but this fudge would hold up well in an airtight container in the refrigerator for up to a week.
Pumpkin Fudge with Bourbon-Brown Sugar Glazed Pecans
This easy and quick gluten-free white chocolate pumpkin fudge with bourbon-candied pecans is so soft and creamy, thick and dreamy, sweet and salty, smooth and crunchy!
Ingredients
- ½ cup pecans
- 1 teaspoon coconut oil
- 1 teaspoon brown sugar
- 1 teaspoon bourbon
- 11.5-12 oz . white chocolate, high quality here is a very good idea!
- ⅓ cup canned pumpkin puree
- 2 ¼ teaspoon pumpkin pie spice
- ¼ teaspoon allspice
- coarse sea salt
Instructions
- Preheat your oven to 400*F.
- Combine the coconut oil, bourbon, and brown sugar together in a small bowl. With a basting brush, brush both sides of the pecans evenly with the bourbon mixture.
- On a parchment papered baking sheet place the pecans evenly on the sheet and bake for 10-20 minutes (or until the pecans become fragrant and start to darken), flipping the pecans once. Set aside.
- Heat the chocolate chips until melted and smooth either on the stove or in 30 second increments on 50% power in the microwave, stirring frequently so not to burn.
- In a large mixing bowl, combine the pumpkin, pumpkin spice, allspice, and white chocolate together. Stir until the mixture is completely smooth. There will be a moment where the mixture looks curdled, continue stirring through this point and it will become smooth, approximately 2-3 minutes.
- Place the mixture in a parchment paper-lined loaf pan, sprinkle with candied pecans and coarse sea salt, and refrigerate until firm (approximate 1-2 hours). Because this fudge is so soft and creamy, I tend to keep any leftovers in the fridge to keep it's firmness. Enjoy it messy!
Made this SUPER easy fudge a few weeks ago. A huge hit with my guest and family. This recipe is a keeper 🙂
So glad to hear that you and your guests liked it! Thanks so much for letting me know! That made my day! 🙂
JESSICA!! Seriously, I'm making these tomorrow! Holy yum, girl!
Oh good! I hope you enjoy them! They won't be around long in your kitchen! 🙂
i bought my first pumpkin puree for this year and im so excited. this is definitely going to happen, esp with those pecans
My pantry is full of pumpkin puree and I'm not sorry about any of it! I'm so excited about the pumpkin too!!