We turned the classic pumpkin pie (and the trendiest of fall spice blends) into a tasty confection. Fudge doesn't require the tempering, rolling, and shaping of other made-from-scratch candies. If you don't have a candy thermometer, do the cold water test: Drop a small amount of the cooked sugar mixture in cold water. If it forms a soft ball, the mixture is ready for pouring into the prepared pan.
1 3/4 cups sugar
3/4 cup canned pumpkin puree
2/3 cup fat-free sweetened condensed milk
1/2 cup pure maple syrup
2 tablespoons unsalted butter
1 teaspoon kosher salt
1 teaspoon pumpkin pie spice
4 ounces 1/3-less-fat cream cheese
1 (12-oz.) pkg. white chocolate chips
Added sugars 23g
Calcium 5% DV
Potassium 1% DV
How to Make It
Line an 11- x 7-inch glass or ceramic baking dish with foil; coat with cooking spray.
Combine sugar, pumpkin, milk, and syrup in a saucepan over medium; cook 30 minutes or until a candy thermometer registers 237°F, stirring constantly. Stir in butter, salt, spice, cream cheese, and chocolate, cooking until melted (mixture will be very thick).
Coat a spatula with cooking spray; spoon mixture into prepared dish, smoothing into an even layer. Cool completely at room temperature, 1 1/2 to 2 hours. Cut into 32 squares.
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