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.


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makes about 2 pounds
15 Min
25 Min
Stove Top


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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


  • 1Butter a 9x9" baking dish and set aside.
  • 2In a large 3 quart saucepan melt the butter on medium heat. Add the evaporated milk, sugar, pumpkin, Karo syrup and the pumpkin Pie spice.
  • 3Cook 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.
  • 4Quickly 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.
  • 5Pour 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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