Pumpkin Fudge

Pumpkin Fudge Recipe

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Valerie Esque


I got this recipe from a lady who makes it and sells it at one of our local flea markets. It is always a favorite this time of year. I love it has a great flavor.

★★★★★ 2 votes
Makes 36 squares.


3 c
granulated sugar
1 c
3 Tbsp
light corn syrup
1/2 c
solid pack pumpkin puree
1/4 tsp
1 tsp
pumpkin pie spice
1 1/2 tsp
vanilla extract
1/2 c
1/2 c
chopped walnuts (optional)

How to Make Pumpkin Fudge


  • 1Butter or grease an 8 x 8-inch pan, set aside.
  • 2In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin, and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir. When mixture reaches 232 degrees F on candy thermometer or forms a soft ball when dropped into cold water, remove from heat.
  • 3Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 degrees F on candy thermometer). Beat mixture until it is very thick and has lost some of its gloss. Quickly pour into prepared pan.
  • 4Allow to cool and set until firm. When firmed cut into 36 squares.

Printable Recipe Card

About Pumpkin Fudge

Course/Dish: Candies