Pumpkin Spice Fudge

Lori Fleming


I made this for a Thanksgiving dessert. It is very rich and has a wonderful flavor. Everyone in my family loved it.

★★★★★ 2 votes
Stove Top


2 c
1 c
brown sugar, packed
3/4 c
butter (no substitutions)
2/3 c
evaporated milk
1/2 c
pumpkin puree
1 1/2 tsp
pumpkin pie spice
12 oz
package white chocolate chips
7 oz
jar marshmallow cream
1 c
chopped pecans or macadamia nuts
1 1/2 tsp
vanilla extract

How to Make Pumpkin Spice Fudge


  • 1Butter a 9x13 baking dish
  • 2Combine the first 6 ingredients in a heavy saucepan: cook over medium heat until the sugars dissolve, then continue cooking until the mixture begins to boil, stirring constantly. Boil until a candy thermometer reaches the soft-ball stage (234-243 degrees). Remove from heat, stir in the white chips until they are all melted and mixture is smooth.
  • 3Add the remaining ingredients, mix well. Pour into prepared pan and cool to room temperature.
  • 4Cut into squares, store refrigerated in an air-tight container.
    Note: The total boiling time is around 30 minutes.

Printable Recipe Card

About Pumpkin Spice Fudge

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