Pumpkin Fudge

Jeanine B


Want a sweet treat that'll give you a taste of fall? Try this down home recipe- see if you can stop at one piece!

★★★★★ 1 vote
3 pounds of fudge
20 Min
10 Min
Stove Top


3 c
white sugar
3/4 c
butter, melted
2/3 c
evaporated milk
1/2 c
canned pure (unsweetened) pumpkin
2 Tbsp
light corn syrup
1 tsp
pumpkin pie spice
1 12 oz
white chocolate chips
1 7 oz
jar marshmallow creme
1 c
chopped pecans, toasted (optional)
1 tsp
vanilla extract

How to Make Pumpkin Fudge


  • 1Line a 9-inch square pan with aluminum foil. Spray with nonstick spray.
  • 2Stir together first 6 ingredients in a 3 1/2- quart saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.
  • 3Once mixture reaches 234°, remove from heat and quickly stir in the white chocolate, marshmallow creme, pecans (if using) and vanilla until well blended.
  • 4Pour into the prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares.
  • 5Store tightly wrapped in refrigerator for up to 2 weeks.

Printable Recipe Card

About Pumpkin Fudge

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy