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Pumpkin Fudge (Brigadeiros com Abobora)

pumpkin fudge balls (brigadeiros) with cinnamon sugar dusting

Brigadeiros are a popular sweet treat in Brazil similar to American fudge. With Halloween fast approaching, most of us here in the US are indulging in all things pumpkin spice, from lattes to donuts. But what about pumpkin fudge? It’s so easy to make and the creamy, indulgent sweet flavor is a perfect canvas for pumpkin. Skip the complicated pies and breads and make a batch of pumpkin fudge balls instead for your next Fallget-together.

Pumpkin Fudge vs Brigadeiros

We are technically making pumpkin brigadeiros today, not fudge. Both utilize condensed milk as the main sweetener and thickener. The main difference is the shape and texture. Brigadeiros are rolled into balls, as opposed to the cut squares of traditional American fudge. They are also softer than fudge, since they typically omit ingredients like chocolate chips in favor of cocoa powder or other non-hardening ingredients, like coconut milk and butter.

The cooking time is also different for brigadeiros vs pumpkin fudge. Fudge requires minimal heat, just enough to melt the ingredients together. For brigadeiros, the condensed milk and other ingredients must be cooked and stirred continuously for up to fifteen minutes to fully thicken the mixture. 

Do Brazilians Even Like Pumpkin Fudge?

You may be wondering about the authenticity of this recipe. After all, most Brazilians do not celebrate Halloween, which is the driving force behind many American Autumn traditions (including all things pumpkin spice).

Likewise, Brazilian Fall does not occur during October, but during our spring months (March-May). So the chilly temperatures we associate with the ever-divisive pumpkin spice latte are irrelevant during the same time period in Brazil. 

So the question is: do Brazilians even like pumpkin sweets, like fudge or brigadeiro? We would say, “yes!” Sweets and new flavors never go amiss in Brazil, and there are plenty of national savory dishes that already incorporate pumpkin. So it seems only natural that a sweet pumpkin dish would be appreciated.

Tips for Pumpkin Fudge Balls

There are a few things you can do to make assembling your round pumpkin fudge/brigadeiros easier:

  1. Don’t Over/undercook: the first step  is to make sure you do not undercook or overcook your mixture. If undercooked, the “dough” will be too soft to roll into balls; overcooked, and it will harden to the point that you can’t scoop any out to roll. 
  2. Grease your hands: coat your hands in a little softened butter as you roll your pumpkin fudge balls. This will keep them from sticking to your palms and fingers.
  3. Adequately chill: chill the dough just long enough to harden, but not so long it becomes impossible to scoop. One hour should be sufficient. 

Storing Pumpkin Fudge

You can make pumpkin fudge balls ahead of time. They will keep well for a week or so stored in a container with a lid. You can also freeze them, but it is better if you just freeze the mixture rather than the fully assembled brigadeiros. If you do want to freeze the individual balls, avoid the sugar dusting until ready to serve. It will absorb into the frozen balls, affecting their texture. 

Pumpkin Fudge Balls Recipe (Brigadeiros com Abóbora)

Ingredients:

For the fudge:

One 14 oz can sweetened condensed milk
1 tablespoon unsalted butter
2 oz pumpkin puree
¼ tsp ground cinnamon
⅛ tsp ground cloves
⅛ tsp ground ginger
⅛ tsp ground nutmeg
20 mini cupcake liners

For the coating:

¼ cup raw sugar
tsp cinnamon

Directions:

  1. Combine the condensed milk, butter, pumpkin puree, and spices in a saucepan and stir over medium heat. You will need to stir constantly to avoid the mixture burning. When the mixture begins to bubble lightly, keep stirring until you can drag the spoon along the bottom of the pan and see it clearly for a few seconds. This should take around fifteen minutes. 
  2. Transfer the mixture to a plate or bowl and refrigerate for one hour.
  3. Mix your raw sugar and cinnamon together and put it in a shallow dish or tupperware for easy coating. 
  4. Remove the hardened pumpkin fudge from the refrigerator. Butter your clean hands and scoop a small amount of the fudge and roll into a bite-sized ball. Roll the ball in the cinnamon sugar, then place in a candy cup. Repeat until you have used up all of your mixture. 
  5. Serve immediately or chill for up to four days before guests arrive. 
  6. Serve with hot coffee or a mug of quentao de vinho

More Delicious Brazilian Recipes to Try:

Brazilian Coconut Custards (Quindim)

Bright yellow Brazilian quindim custards

Quindim are a favorite dessert in Brazil, especially in Salvador de Bahia. They are vibrant yellow in color and have a signature shine that make for an enticing little treat. Their texture is cooling and creamy, perfect for the warm summer months. 

Like many of the beautiful dishes in Bahia, quindim are a blend of African and Portuguese traditions. Egg yolks feature heavily in many Portuguese desserts, while the coconut crust in these sweets is of African influence. 

What Does Quindim Mean in English?

The word quindim is also of African origin. It is derived from dikende, a word from the African Kikongo language that means, roughly, “to act like a young girl.”

While it is uncertain why that particular name was chosen for this dessert, we might assume that it has to do with the quindims’ sweetness. There is an old American nursery rhyme that suggests that girls are made of “sugar and spice and everything nice.” Perhaps there is something similar in the folklore of the Kikongo-speaking nations. 

Making Brazilian Quindim

Whatever the reason, one thing is certain: quindim are delicious. And what’s more, they require only a few ingredients and are quite simple to make. They are traditionally served in individual portions from a ramekin or small ring mold, similar mini flan. Occasionally, you will find them in a full-size cake called a quindão, which is offered in slices. 

The quindim get their vibrant yellow color from egg yolks, of which there are quite a few in this recipe. They also incorporate a good deal of sugar and a flavorful coconut crust. Like many custards, the ingredients are mixed together and baked in a bain marie. 

The bain-marie allows heat to be transferred to the custards slowly, letting them cook through before the crust forms and maintaining a creamy, non-grainy texture. It is a technique applied to many baked custards, like creme brulee. 

Quindim are naturally gluten free, and can also be amended to suit a keto diet (see notes below). 

Brazilian Quindim Recipe

Ingredients:

12 egg yolks, strained through a mesh sieve
1 ¼ cup sweetened coconut flakes
¾ cups coconut milk, unsweetened
1 cup granulated sugar
1 tsp real vanilla extract or almond extract

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Grease a standard muffin tin, mini flan tin, or 12 ramekins with unsalted butter or nonstick spray. Add sugar in each container to coat and then a little extra in the bottoms.
  3. In a small bowl, combine the coconut flakes and coconut milk. Let stand while you proceed to the next step.
  4. Put the sieved egg yolks, vanilla extract, and sugar in the bowl of a stand mixer. Beat on medium speed until the mixture is pale yellow and foamy in texture.
  5. Now add your coconut flakes and coconut milk and mix on low speed to combine.
  6. Pour mixture into prepared muffin tin, mini flan tin, or ramekins. Fill each to about ¾ full.
  7. Place your muffin tin or ramekin in a bain-marie. This is, essentially, a hot water bath. Find a large casserole that your tin or ramekins can fit inside and fill it with water about halfway up the custards.
  8. Bake the coconut custards in the bain marie for 30 minutes. Insert a toothpick or sharp knife in the center of one to check for doneness. If the custard is still liquid, bake for an additional ten minutes.
  9. Remove the quindim from the oven and let it cool. You can serve it directly from the ramekins, but it is better to invert them onto a plate to show off that glossy, sugary topping. Use a cookie sheet to flip your muffin or flan tins before transferring to individual plates.

Recipe Notes:

To make keto-friendly quindim, replace the sweetened coconut flakes with unsweetened shredded coconut. Substitute monk fruit sweetener for the granulated sugar, and you’ll be good to go! 

Other sweet Brazilian recipes to try:

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