Pumpkin Fudge

Celebrate the flavors of the season with this Pumpkin Fudge. Super simple to make, and filled with pumpkin pie spice and pumpkin, this is a holiday treat you’ll want to keep on hand!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 12

Cooling Time 30

Total Time 52

Servings pieces

Calories 175kcal

Author Deborah Harroun

Ingredients

3 cups sugar
3/4 cup butter
1 (5 oz) can evaporated milk
1/2 cup pumpkin puree (not pumpkin pie mix)
1 teaspoon pumpkin pie spice
12 ounces white chocolate chips
7 oz marshmallow creme
1 teaspoon vanilla extract

Instructions

Line an 8x8-inch baking dish with foil, or grease well. Set aside.
In a large saucepan, combine the sugar, butter, evaporated milk, pumpkin puree, and pumpkin pie spice. Stir to combine. Set over medium heat and bring to a boil. The the mixture cook until it starts to thicken.*
Turn the heat off and add the white chocolate chips, marshmallow creme, and vanilla extract. Stir until the chocolate has melted completely and everything is well combined.
Pour the mixture into the prepared dish. Smooth the top and allow it to sit until set.
Cut into squares to serve.

Notes

*The time the fudge will need to cook on the stove top will vary depending on your altitude. It took me about 10 minutes, but it can be less or more for you. Just make sure to stay constantly stirring to avoid burning, and turn off the heat when it is thick enough to coat the back of a spatula.

If you have a candy thermometer, the temperature needs to be between 230ºF and 238ºF.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

NOTE: If you are reading through the comments, this recipe was overhauled and updated in 2024. This version is different than the one that was giving readers problems

Nutrition