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+ servings

Pumpkin Fudge

Homemade fudge that's perfect for fall

Course Snack
Cuisine American
Prep 45 minutes
Total 45 minutes
Servings 64 pieces (about 3 pounds)
Calories 112 kcal
Author Michelle


  • 2 cups granulated sugar
  • 1 cup light brown sugar
  • ¾ cup unsalted butter
  • 2/3 cup evaporated milk (5-ounce)
  • ½ cup canned pumpkin
  • 2 teaspoons pumpkin pie spice
  • 2 cups white chocolate chips
  • 7 ounces marshmallow creme
  • 1 cup chopped pecans
  • teaspoons vanilla extract


  1. 1. Line a 9x13-inch baking pan with foil or parchment paper, leaving some hanging over the sides for easy removal.
  2. 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. 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.
Nutrition Facts
Pumpkin Fudge
Amount Per Serving
Calories 112 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 7mg2%
Sodium 9mg0%
Potassium 40mg1%
Carbohydrates 16g5%
Sugar 15g17%
Vitamin A 375IU8%
Vitamin C 0.2mg0%
Calcium 24mg2%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.