Ingredients

Scale

1/2 cup pumpkin puree
1 14-oz. can sweetened condensed milk
30 – 36 oz. white chocolate or almond bark, cut into small chunks
2 teaspoons vanilla
2 Tablespoons Irish Cream liqueur (such as Bailey’s or Brendan’s)
1 teaspoon pumpkin pie spice
a pinch of salt
1 – 2 cups roasted, salted pepitas (pumpkin seeds) + extra for the top

Instructions

Cover the bottom of a 9x9x2 inch pan with waxed paper, letting the paper come up the sides.
In a microwave-safe medium mixing bowl, stir together the pumpkin, sweetened condensed milk, white chocolate, vanilla, Irish cream, pumpkin pie spice and salt. Stir together, then microwave on high for 90 seconds (1 1/2 minutes).
Stir and stir and stir and keep stirring for a few minutes to melt the little white chocolate chunks in the bowl. If the chunks will not melt by stirring, microwave another 30 seconds and stir some more. Repeat if needed.
Once the white chocolate is nicely melted into the rest of the mixture and all things are nicely mixed, stir in the pumpkin seeds.Pour the fudge into the prepared pan, then press more pepitas on top. Put the fudge in the freezer for at least an hour to cool and harden.
Pull the cooled fudge out of the pan by grabbing on the waxed paper and pulling up. Cut with a knife that has been warmed under hot water.

Notes

I recommend using 36 oz. of white chocolate. I used 30 oz. in my batch and, while the fudge tasted delightful, it was so soft that even after freezing overnight, it was difficult to cut. Nobody that tasted it seemed to mind, but do yourself a favor and add more white chocolate. You’ll get more fudge out of the deal too.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.