Description
Easy to make pumpkin fudge with toasted pecans. A perfect fall treat!
Ingredients
Scale
- 1 (12 ounce) package semi-sweet chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 cup chopped toasted pecans
Instructions
- Line an 8×8 inch baking pan with parchment paper.
- In a medium saucepan, melt chocolate chips and sweetened condensed milk over low heat, stirring constantly until smooth.
- Remove from heat and stir in pumpkin puree and pumpkin pie spice until well combined.
- Stir in toasted pecans.
- Pour fudge into prepared pan and spread evenly.
- Refrigerate for at least 2 hours, or until firm.
- Cut into squares and serve.
Notes
- For best results, use high-quality chocolate chips.
- Store fudge in an airtight container in the refrigerator.
- You can substitute walnuts for pecans.
Nutrition
- Serving Size: 1 square
- Calories: 120
- Sugar: 15g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg