Helen's Pumpkin Pie Fudge

Helen's Pumpkin Pie Fudge Recipe

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Megan Stewart


This recipe, shared by a Ladies Society member of the church I used to go to, was the first time I ever tried Pumpkin fudge. Part of the fundraiser event candy sale to support the upcoming year, this was a quick favorite of mine. I was so happy she shared the recipe with me!


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Stove Top


  • 1 1/2 c
  • 1/2 c
    mashed pumpkin, canned
  • 1/4 tsp
    salt (i omit)
  • 12 oz
    vanilla flavored baking chips
  • 2 c
    miniature marshmallows
  • 1 1/4 tsp
  • 2/3 c
    evaporated milk
  • 2 Tbsp
    butter or margarine
  • 1 1/2 tsp
    pumpkin pie spice
  • 1/3 c
    chopped nuts, optional (i omit)

How to Make Helen's Pumpkin Pie Fudge


  1. Using butter or margarine, lightly grease sides and bottom of a medium saucepan. Place sugar, evaporated milk, pumpkin, butter, salt and pie spices in pan. Stir constantly over medium heat. Boil for 12 minutes, stirring all the time. Remove from heat, stir in baking chips and marshmallows until melted. Stir in nuts and vanilla. Pour into 8 inch square pan that has been lined with foil and greased. Chill until set. Cut into small squares to serve. Cover and store in fridge. Makes 4-5 dozen pieces.

Printable Recipe Card

About Helen's Pumpkin Pie Fudge

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: American

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