Although you could definitely cut up a white chocolate bar, I used white chocolate chips. That’s probably the easiest way, but like I said, you could cut up bars or chunks if you want.

Yes! Pecans, walnuts, peanuts, cookie crumbles, M&Ms, or even sprinkles would be fantastic additions to this old-fashioned fudge. If adding sprinkles or cookie chunks, I’d recommend adding them at the end after melting the white chocolate and sweetened condensed milk together so that they don’t melt / fall apart from the heat and stirring.

No, you can’. Evaporated milk and sweetened condensed milk are totally different ingredients: evaporated milk is simply milk with most of the water removed while sweetened condensed milk is evaporated milk plus sugar. If you use evaporated milk, you’ll likely have an overly soft, barely sweet fudge, so I definitely wouldn’t recommend it.

If cut into approximately 1-inch squares, this recipes makes about 45 pieces of fudge.

Add the vanilla extract after you’re done microwaving the fudge and you’re about to pour it into the mold to harden. Waiting until after cooking will ensure that less of it burns off and lessens its flavor, so be sure to hold off on adding it until the recipe is almost done.

This white chocolate fudge with sweetened condensed milk needs to be refrigerated for at least 4 hours to set firmly.

Yes, you can use clear vanilla extract, but just be aware that the clear version is imitation so it’ll likely taste a bit artificial. Honestly, I don’t think it’s worth ruining the amazing vanilla flavor to maintain the color, so I’d stick with real vanilla.

This fudge should last about 1 week if kept in a sealed container in the refrigerator.

Yes! Simply cut it into pieces, put them into a bag or container, and then freeze.

The most important part of this recipe is making sure that everything is ready to go at the beginning. This recipe moves quickly once the chocolate and sweetened condensed milk are melted together, so having everything ready to go at the beginning—especially the mold lined with plastic—is key.

Yes! You can definitely make a pumpkin pie without the crust–all you have to do is mix the filling as you would normally, pour it into an empty pie plate, and then bake!

Crustless Pumpkin pie is good for people who want a healthier Thanksgiving dessert. According to the USDA, a 9-inch pie crust has 949 calories, mostly from fat. Most pie crusts are made with wheat flour, so they aren’t suitable for people following gluten-free diets. However, by making a pumpkin pie without crusts, you can cut down on the calories and eliminate the gluten, giving more people the opportunity to enjoy this holiday treat without the guilt.

Making a crustless pumpkin pie with sweetened condensed milk is super easy because you don’t have to measure out the milk and sugar separately. Instead, the hard part is already done for you–all you have to do is open the can and mix it with your other ingredients–super simple!

A pumpkin pie without crust tastes like a pumpkin soufflé–light and airy, just like the filling of a normal pumpkin pie. The amount of sugar and spices is the same as well, so honestly, there’s no real difference in taste except for the absence of the pie crust in the background.

Although this pie is fantastic plain, it’s also great with whipped cream or Cool Whip. Even though it’s made with condensed milk, it’s not overly sweet, so it’ll be delicious even if you dress it up a bit.

Crustless pumpkin pie will keep in the refrigerator for 2-3 days; after that, the pie will likely still be safe to eat, but it might start getting soggy or losing flavor.

Although there are many aspects to the recipe, one of the most important tips for a good pumpkin pie–in my opinion–is getting the right mix and amount of spices. I like the flavor of cinnamon and other spices to be strong but not overpowering, so I think that 2 teaspoons is the perfect amount.

Yes! Just roast a pumpkin in the oven, mashed the flesh, then replace the canned pumpkin puree with 2 cups of the fresh pumpkin.

Although you can make this recipe with pumpkin pie filling, I wouldn’t recommend it. The premade filling already has spices and sweeteners, so adding the sweetened condensed milk might make it too sweet.

No. Although you technically can make the pie itself, it won’t have the classic flavor–instead, it’ll taste bland and probably be very disappointing. If needed, you can use replace the pumpkin pie spice with pure cinnamon (2 teaspoons in this recipe).

If you want to keep your pumpkin pie from cracking, remember to not overmix the filling or overbake the pie. This will help ensure that the filling doesn’t rise and fall and split and the eggs in the custard don’t tighten. For a complete list of tips, see King Arthur Flour’s full-length guide on how to keep pumpkin pie from cracking.