Pumpkin Pie Fudge

Pumpkin Fudge Recipe with pumpkin pie spices and pecans

Several years ago, we stopped in a fudge shop when visiting Monterey. Now why we stop in fudge shops I don’t know because my husband and kids pick their favorite flavor, and then complain while eating it that it doesn’t taste like my fudge or my peanut butter fudge. I never buy fudge; I always pick divinity. Since divinity recipes are all very similar, I am less likely to be disappointed, but I digress. On this trip my daughter chose pumpkin fudge, raved about it, and asked me to figure out how to make it.

I know the recipe I came up with is not the way an old-fashioned fudge shop would make pumpkin fudge. Instead of following the traditional methods, I modified the fudge recipe that my dad handed down to me. My dad’s recipe has never failed me and it did not disappoint when modified to make my daughter pumpkin fudge. The first time my husband tasted it, he said it tasted like pumpkin pie and the name stuck.

Pumpkin Pie Fudge
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
  • ¾ cup butter
  • ⅔ cup evaporated milk
  • 3 cups sugar
  • ¾ cups pumpkin puree
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 2 cups white chocolate chips
  • 1 – 7 oz. jar of marshmallow cream
  • 1 cup chopped pecans (optional)
  1. In a large pot, combine butter, evaporated milk, sugar, pumpkin and spices.
  2. Cook over high heat, stirring continuously until the mixture reaches 234 degrees (use a candy thermometer to keep track of the temperature). Remove from heat.
  3. Stir in white chips until they are completely melted.
  4. Stir in marshmallow cream until it is completely mixed in.
  5. Fold in nuts.
  6. Pour into a greased pan and cool in the refrigerator for 2 hours or until firm.
It will take approximately 4 -5 hours to cool if you leave it at room temperature (which is way too long for my family to wait).



October2010 298Confession: I had a total sleep-deprived mama moment tonight. I forgot that I put the pecans in and then when I was stirring the fudge, I panicked because I thought the brown flecks were a sign that I burnt the fudge. It took me longer than it should have to realize that the brown spots were pecans. :-) Please tell me you have moments like this!

More Fudge Recipes:



  1. girlichef says

    Ha! Yes, I have more moments like this than I'd care to share 😉 Your pumpkin fudge sounds awesome, I'd love to try it…"cheater" or not 😉 Thank you for sharing it with the hearth and soul hop this week.

  2. Melynda says

    I would probably be more concerned if you DIDN'T have moments like that! This looks great and a must try. Thanks for working out the recipe.

  3. Colorado Girl says

    Ha ha ha, oh that's funny! Yes, we all have moments like that! I put flaxseed in my pancakes, and when I was flipping them I was startled to find brown specks in my pancakes. I thought that there was stuff coming off of the pan! he he

  4. Christy says

    Oh, I think those moments come to us all – I have them ALL the time! I love how you made this fudge from your daughter's request – there's love in that fudge! Thanks for sharing this with us at the Hearth and Soul Hop – perfect for Thanksgiving and Christmas treats!

  5. Shana says

    Yay! Another pumpkin recipe. I love pumpkin so much. I will ahve to try this. I need a candy thermometer though. Hmm, does walmart sell them?


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