October is one of my favourite months. Not only does it signal the return of The Walking Dead, but also Halloween. It is also the time when the recipes I work on invariably have one thing in common – pumpkin.

I am a big fan of pumpkin and have several recipes on here involving this king of squashes. Pumpkin works well for both savoury dishes like Pumpkin Ravioli, or sweet dishes like my Pumpkin Pie . Even if you are adverse to the prospect of using a vegetable in something sweet, this fudge recipe will convert you. Utilising my very versatile Pumpkin Spice Mix and a good dollop of pumpkin puree (which I can now get at my local Tesco YAY!), I turned a basic fudge recipe into something divinely autumnal. With the sweetness of the cream and sugar, and the fragrant spices, this fudge tastes just like Pumpkin Pie.

This would work well as a Halloween treat or as something for your Thanksgiving guests.

Pumpkin Pie Fudge

Print recipe

• Print with main photo
• Print text only

Ingredients

• 500g Caster Sugar
• 500ml Double Cream
• 150g Pumpkin Puree
• 30g Unsalted Butter
• 120g White Chocolate (chopped)
• 2 teaspoons Pumpkin Spice Mix

Directions

1.	Line a 9"x9" tin with cling film or foil and spray with spray oil or rub with butter
2.	Place a large pot over a medium heat and gently melt the sugar in the cream
3.	Once the sugar has completely dissolved, stir in the pumpkin puree, whisking if necessary to ensure no lumps remain
4.	Turn up the heat until the mixture boils, then reduce the heat to about medium, and boil until it reaches the 'soft ball' stage, or 235°F / 113°C on a sugar thermometer, stirring occasionally to ensure it doesn't burn at the bottom of the pot
5.	Turn the heat off, and move it off the heat. Allow it to cool to 110°F/43°C then add in the chocolate and spices. Beat until the chocolate is fully mixed and the fudge mixture looses its shine and starts to appear dull and slightly paler
6.	Working quickly, transfer the mixture to the baking tin, and smooth down with a silicone spatula or back of a metal spoon
7.	If you want to decorate the top with sprinkles, sprinkle the topping of choice then lay over some clingfilm. Cover the clingfilm with a clean tea towel, then using the base of another baking tin the same size or smaller, press the topping evenly into the fudge
8.	Remove the towel, and carefully remove the top clingfilm. Leave at room temperature for several hours to fully cool before removing from the tin to a chopping board. Cut into bite size pieces and try not to eat all at once