Pumpkin Fudge
I’m still riding the fudge bandwagon, and playing around with more seasonal flavors. Last week was the maple-fudge variety, and now with October peeking around the corner, I thought a pumpkin version would be a great one to try. It smells and tastes just like pumpkin pie – I could not envision a more perfect pumpkin fudge. In fact, I highly recommend making this and then savoring a piece each day during October. And if you don’t have to share with anyone, this batch will last you right through Thanksgiving! Even though you do need a candy thermometer for this one, it’s still pretty easy, foolproof and, most importantly, delicious!
I was looking around for a pumpkin fudge recipe and loved the combination of flavors and ingredients in this one. The evaporated milk, marshmallow creme and white chocolate chips combine to make this a super creamy fudge. Throw in pumpkin and spices, and you have the fudge equivalent of pumpkin pie. Drool.
The pecans in the recipe are optional – if you are allergic or don’t like them you can leave them out, but I really like the contrast in texture they provide, as well as the flavor. If you don’t have pecans, walnuts would also be a great substitute.
I still have a few seasonal fudge flavors up my sleeve for the holidays, so be sure to stay tuned! Do you have any favorite varieties, or ones you’d like to see?
MY OTHER RECIPES
Two year ago: Peach Crumb Bars
Three years ago: Chicken Pot Pie
Four years ago: Cornbread
Pumpkin Fudge
Ingredients:
2 cups granulated sugar
1 cup light brown sugar
¾ cup unsalted butter
2/3 cup or 5-ounce can evaporated milk
½ cup canned pumpkin
2 teaspoons pumpkin pie spice
2 cups white chocolate chips
1 (7 oz.) jar marshmallow creme
1 cup chopped pecans
1½ teaspoons vanilla extract
Directions:
1. Line a 9x13-inch baking pan with foil or parchment paper, leaving some hanging over the sides for easy removal.
2. Combine the granulated sugar, brown sugar, evaporated milk, pumpkin, butter and spice in a medium saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F.
3. Quickly stir in the white chocolate chips, marshmallow creme, pecans and vanilla extract. Stir vigoriously for 1 minute or until the chocolate chips are melted. Immediately pour into the prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered overnight. Cut into 1 inch pieces.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
(Recipe adapted from Christmas Candy Recipes)
All images and text ©
Looks wonderful and I’m all for the pecans!
I am not a pumpkin fan. Strange, huh? Everyone around me is. So pumpkin fudge it is. What fall weather? It was 80 degrees, yesterday! Not exactly football weather. It was a nail biter last night. Hope you are enjoying your vacation.
What a great Fall recipe, this fudge looks delicious!! :)
I’m with Maggie–anything that requires a candy thermometer makes me nervous, but this looks great!
Yum! This looks pretty similar to my recipe for pumpkin fudge, and I have to say that it’s so incredibly delicious. One of my new favorite fall treats!
I love fudge and the idea of a pumpkin fudge is genious! I have never had it but it sounds awesome! Thanks for the post. Buzzed!
Looks amazing! I love pumpkin, and I love fudge…. so I’m sure this will be a winner. I’m making it tonight!
How about a caramel fudge? I imagine it would be very rich, but isn’t that the point of fudge afterall?! :)
I love fudge and want to make this for my birthday this week but does it has to be canned pumpkin or can I use fresh mashed pumpkin instead?
You can use your own mashed cooked pumpkin instead of canned – most of us aren’t that lucky!
Hi Kay, You can use fresh pumpkin, just get out as much liquid as you can so it isn’t watery.
Ahh that is what I did wrong. Did not get out liquid first. I just made this last night and checked this morning. It was too gooey and did not firm correctly. I also did not use the thermometer (dont have one) I will try again though. The taste is wonderful….just have to eat with a spoon. :D Any tips for a non-candy maker?
Thanks!
Crystal
Memphis, TN
I’m speachless! Words can’t even describe how much I want this fudge! So, all I can say is I’m going to make this!
I love pumpkin fudge. I’ve made this with butterscotch chips and it turns out well too. I am saving all of these fudge recipes up for Christmas. I think it will be a Merry Fudge-tivus holiday.
:)
I sampled lemon pie fudge once but could never find a recipe – but did find and make a pumpkin pie fudge and loved it – I have attached the recipe I have used. It is similar to yours, but the method is for those who don’t like using a candy thermometer (like me!). The original recipe included chopped nuts, but I omitted, and I never use salt in recipes, so left that out also.
Pumpkin Pie Fudge
1 ½ cups granulated sugar
2/3 cup evaporated milk (160 mL/170 g)
½ cup mashed pumpkin (canned)
2 tablespoons butter or margarine
1 ½ teaspoons pumpkin pie spice (or make your own*)
1 pkg (12 oz/340 g) vanilla flavoured baking chips
2 cups miniature marshmallows (1/2 bag)
1 ¼ teaspoons vanilla extract
Using butter or margarine, lightly grease sides and bottom of a medium saucepan.
Place sugar, evaporated milk, pumpkin, butter and pumpkin pie spice in the saucepan.
Stirring constantly over medium heat, bring the mixture to a boil and boil for 12 minutes.
Remove from heat, add vanilla and stir in baking chips and marshmallows until melted.
Pour into 8-inch square pan that has been lined with foil and greased (or use parchment paper). Chill until set.
Cut into small squares to serve. Cover and store in refrigerator.
Makes about 4 to 5 dozen pieces.
(* 1 tsp pumpkin pie spice = ½ tsp. ground cinnamon, ¼ tsp. ground ginger, 1/8 tsp. ground allspice, 1/8 tsp. ground nutmeg)
My mom is a pumpkin NUT! I’ll have to share this recipe with her.
I was thinking the same things except it is my daughter-in-law and former daughter-in-law both look forward to the pumpkin things made this time of year. Think I am going to have to make a batch for them both, leaving out the nuts for one of them.
Love pumpkin fudge this time of year!
Oh my!
I had some pumpkin fudge last year from a place in the Strip district. I really liked it!
Wouldn’t your collection of autumn fudge be a great gift at Thanksgiving? Take home gifts for guests or to bring to the hostess.
How about a white chocolate with black walnuts and cranberries fudge? Not everyone is a fan of the black walnuts though. Maybe I should make it.
For you…root beer fudge… :)
This sounds so yummy!
I’ve never tried pumpkin fudge, but how could this not be good?!
Wow, how creative! I’m not a fudge fan per say, but I can still appreciate a good, creative recipe for one. Love the plate too!
What a great idea to make pumpkin fudge. It looks so good and perfect for this time of year. I’m starting to see the ingredients used for your recipe on sale now in the stores on holiday displays. Love this time of year for finding these items featured at a discount and even better when coupons are offered.
This looks so good! I’ve really been wanting to make pumpkin fudge, but I’m so nervous to make fudge that requires a candy thermometer. I might have to get over that fear, because this looks awesome!