Pumpkin Fudge

Joyce Lowery


This is a different kind of fudge. Can also be made with sweet potatoes.


★★★★★ 1 vote

24 pieces
40 Min
Stove Top


  • 2/3 c
    evaporated milk
  • 3/4 c
  • 3 c
  • 1 tsp
    vanilla extract
  • 1 c
    pecans, chopped
  • 1 pt
    marshmallow creme topping
  • 1 pkg
    butterscotch chips
  • 1/4 tsp
    ground nutmeg
  • 1/4 tsp
    ground ginger
  • 1/2 tsp
  • 1 can(s)
    pureed pumpkin

How to Make Pumpkin Fudge


  1. Butter a 13x9-inch baking pan.
  2. In a heavy two-quart saucepan, combine sugar, butter, milk, pumpkin, cinnamon, ginger, and nutmeg. Bring mixture to a boil, stirring constantly. Reduce heat.
  3. Boil over medium-low heat until mixture registers 234 on a candy thermometer. This should take about 25 minutes.
  4. Remove from heat and stir in butterscotch pieces until melted. Add marshmallow creme, nuts, and vanilla. Mix until well combined.
  5. Pour into prepared pan, spreading evenly. Cool at room temperature. Cut into squares. Wrap tightly and store in the refrigerator.

Printable Recipe Card

About Pumpkin Fudge

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

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