• Prep Time: 15 mins
  • Cooking Time: 60 mins
  • Serves: 36

Pumpkin Irish Cream Fudge

  • Recipe Submitted by on

 Ingredients List

  • 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


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.

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