Ingredients

• 400g white chocolate buttons
• 1/2 tin sweetened condensed milk
• 40g pumpkin purée
• 100g roasted peanuts (optional)
• 1 tsp pumpkin spice, plus more for dusting (optional)
• 1/2 tsp pure vanilla extract
• Pinch of salt

Method

1. Line an 10cm x 10cm pan with parchment paper and grease with non-stick cooking spray.
2. Place a glass bowl over a saucepan of water and melt the white chocolate buttons.
3. Stir in the condensed milk, until smooth.
4. Remove from heat.
5. Fold in the pumpkin purée, pumpkin spice, vanilla, peanuts and salt until smooth. Pour into prepared the baking pan and place in the fridge for 3 hours, or until fudge is set.
6. Sprinkle with more pumpkin spice if desired and cut into squares.