I have a soft spot for mini desserts—smaller portions feel cuter and somehow invite me to try more than one. These tiny treats look like miniature pumpkin pies, but they’re actually pumpkin pie fudge: rich, creamy, and finished with a tiny dollop of meringue “whipped cream.” They’re perfect for a Friendsgiving platter or any fall gathering.
Ingredients for the fudge
15 mini graham cracker crusts
1 egg white, lightly beaten
2 cups white chocolate chips
1 (7 oz) jar marshmallow fluff
2 teaspoons vanilla extract
1 3/4 cups Truvia® Baking Blend*
1 and 1/2 sticks unsalted butter
2/3 cup evaporated milk
3/4 cup pumpkin puree
3/4 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon ground clove
Orange food coloring (optional)
Mini meringues for “whipped cream”
Directions
1. Preheat the oven to 375°F (190°C).
2. Brush each mini graham cracker crust thoroughly with the beaten egg white, coating the edges. Arrange the crusts on a baking sheet and bake for about 5 minutes, until lightly browned. Remove and set aside to cool.
3. In a large heatproof bowl, combine the white chocolate chips, marshmallow fluff, and vanilla. Set aside.
4. In a large pot, combine the Truvia® Baking Blend, butter, evaporated milk, pumpkin puree, cinnamon, ginger, allspice, and cloves. Cook over medium heat, stirring occasionally, until the mixture reaches 240°F on a candy thermometer.
5. Immediately pour the hot mixture over the white chocolate and marshmallow mixture. Stir until smooth and fully combined. If you want a more vibrant color, add orange food coloring a few drops at a time until you reach the desired shade. Spoon the fudge into each prepared mini crust. Allow to cool, then refrigerate for at least 1 hour until the fudge is set.
6. Once chilled, use a sharp knife to quarter each mini pie if you prefer smaller slices. Attach a mini meringue to each slice using a small dab of melted white chocolate to secure it in place.
*Tip: Truvia® Baking Blend measures differently than sugar—use half the amount called for in a recipe that uses sugar. It’s an easy way to reduce calories from sugar while keeping great flavor.
Photos by Jeff Mindell | Recipe by Theresa Rountree | Styling + Creative Direction by Kelly Mindell
Are you as obsessed with mini desserts as I am? If you try these pumpkin pie fudge slices, they might become one of your favorites. Small, festive, and easy to share—perfect for holiday parties or a cozy dessert platter.
This post was created in partnership with Truvia® Sweetener. All opinions are my own. Thank you for supporting sponsors that help keep the Studio DIY content coming.