Creamy Pumpkin Pie Fudge

Connie Deitz


The holidays were coming quickly this past year. Every Christmas I try to make a "Goodie" to suit the taste buds of everyone on my list of gift giving. I made a few recipes that called for using canned pumpkin. I had a little of the pumpkin left and didn't want to waste it, so I made up a batch of this amazing pumpkin fudge. I tried it on my Niece before I served it as part of my gift giving. I had her close her eyes and bite. "Wow, that's good!" She uttered, "It has a familiar taste. I love it! Best Fudge Ever!" She remarked. Then devoured 4 more pieces and begged for her very own plateful.


☆☆☆☆☆ 0 votes

makes about 2 pounds
15 Min
25 Min
Stove Top


  • 3/4 c
  • 3 c
  • 2/3 c
    evaporated milk
  • 1/2 c
    solid canned pumpkin (puree)
  • 2 Tbsp
    light karo syrup
  • 1 1/2 tsp
    pumpkin pie spices
  • 12 oz bag(s)
    vanilla or white chocolate chips
  • 1 (7oz) jar(s)
    marshmallow cream
  • 1 c
    chopped pecans

How to Make Creamy Pumpkin Pie Fudge


  1. Butter a 9x9" baking dish and set aside.
  2. In a large 3 quart saucepan melt the butter on medium heat. Add the evaporated milk, sugar, pumpkin, Karo syrup and the pumpkin Pie spice.
  3. Cook on medium heat, stirring constantly until a full rolling boil. Continue stirring as the mixture boils until temperature reaches 234 degrees, about 8-10 minutes. Check with a candy thermometer. Once it reaches 234 degrees, remove from heat.
  4. Quickly add the vanilla chips and the marshmallow cream. Stir to combine well and melt the chips. At this point you can add a few drops of orange food coloring to get the color of a pumpkin pie. When the chips have melted, fold in the chopped pecans.
  5. Pour the mixture into the buttered dish. Let it set 2-3 hours until firm, or refrigerate for 1 hour and cut into 1" sized pieces. (Enjoy)

Printable Recipe Card

About Creamy Pumpkin Pie Fudge

Course/Dish: Candies, Other Snacks
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #pumpkin pie

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