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Pumpkin Pie Fudge

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This pumpkin fudge recipe is easy to make. It is creamy and delicious. The addition of pumpkin pie spices gives this pumpkin pie fudge a delicious flavor.

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

Ingredients:

  • 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)

Directions:

  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.

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!

Printable Recipe for Pumpkin Pie Fudge

Pumpkin Pie Fudge
 
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Author:
Recipe type: Dessert
Ingredients
  • 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)
Directions
  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.
Notes
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).

 

More Fudge Recipes:

Pumpkin Chai Fudge

Peanut Butter Fudge

Homemade Turtle Fudge

Cookies and Cream Fudge

Sweet Potato Fudge

Easy Homemade Fudge

About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. girlichef says

    October 26, 2010 at 12:27 pm

    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.

    Reply

  2. Melynda says

    October 26, 2010 at 1:24 pm

    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.

    Reply

  3. Colorado Girl says

    October 26, 2010 at 3:05 pm

    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

    Reply

  6. Christy says

    October 28, 2010 at 2:17 am

    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!

    Reply

  8. Shana says

    November 6, 2010 at 5:32 am

    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?

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.