Pumpkin Fudge Recipe

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Pumpkin Fudge

judy willis


I found this recipe in my local newspaper, written by an Amish lady, that writes a column every week. Her stories are so interesting, and she always includes a recipe. This was posted in last week's column. I made it and shared it with friends and they all loved it. Tastes like pumpkin pie.

pinch tips: Parchment Paper Vs Wax Paper



36 pieces


3 c
white sugar
3 Tbsp
light corn syrup
1/4 tsp
1-1/2 tsp
vanilla extract
1 c
milk (i used canned milk)
1/2 c
pumpkin puree
1 tsp
pumpkin pie spice
1/2 c

Directions Step-By-Step

Butter one 8-inch by 8-inch pan. In a 3-quart heavy saucepan, mix together sugar, milk, corn syrup, pumpkin, salt. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.
When mixture registers 232 degrees F (110 degrees C) on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla and butter. Cool to lukewarm (110 degrees F or 43 degrees on candy thermometer.)
Beat mixture until it is very thick and loses some of its gloss. Quickly pour into buttered pan. When firm, cut into 36 squares

About this Recipe

Course/Dish: Candies
Hashtag: #pumpkin