Pumpkin Spice Fudge

Pumpkin Spice Fudge Recipe

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Megan Stewart


I absolutely LOVE pumpkin just about anything. This fudge is unique with the addition of butterscotch chips.


☆☆☆☆☆ 0 votes

Stove Top


  • 3 c
  • 3/4 c
  • 1 can(s)
    evaporated milk
  • 1/2 c
    solid pack pumpkin
  • 1 tsp
    pumpkin pie spice
  • 12 oz
    butterscotch chips
  • 7 oz
    marshmallow cream
  • 1 tsp
  • 1 c
    chopped toasted almonds (i actually use finely chopped pecans)

How to Make Pumpkin Spice Fudge


  1. In heavy saucepan, combine sugar, butter, milk, pumpkin and spice; bring to boil, stirring constantly. Continue boiling over med heat, stirring constantly, until mixture reaches 234 degrees on candy thermometer, about 10 min. Remove from heat, stir in butterscotch morsels. Add marshmallow, nuts and vanilla. Mix until well blended. Quickly pour in greased 9x13, spreading just until even. Cool at room temp, cut into squares. Store tightly wrapped in fridge. Makes 5 lbs candy.

Printable Recipe Card

About Pumpkin Spice Fudge

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

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