Pumpkin Pie Fudge – the taste of pumpkin pie in delicious fudgy bites! Pumpkin, white chocolate, marshmallows, and walnuts for a bit of crunch! Perfect for cookie tins at the holidays!
This post originally published on November 27, 2008. Wait. Have I really been blogging that long?! Anyway, I’ve updated the photos, the words, everything. Enjoy!
How was your weekend? Mine was fabulous. Didn’t leave my house at all.
Okay, well, I ended up at In-n-Out once but besides that, I only left for dog walks.
I spent Saturday binging on crime documentaries. You guys. Have you seen There’s Something Wrong with Aunt Diane? It’s a must watch but be warned: I sobbed through the last 20 minutes.
In between depressing documentaries, I made lots of fudge. I have a bunch of delicious recipes coming up for the holidays but I wanted to share this Pumpkin Pie Fudge now since we’re kind of in peak pumpkin season.
I’ve seriously been making this recipe for almost 10 years. I always make it for Thanksgiving and then usually again at Christmas.
It’s not overwhelmingly pumpkin so even the pumpkin haters in my life enjoy it. Plus, it’s a change from the usual mountains of chocolate and peanut butter fudge that I do every year. And it’s perfect in little tins as teacher gifts or whatever.
How To Make Pumpkin Pie Fudge
Okay, the bad news is that this fudge requires a candy thermometer. But I promise it’s so worth it.
The first step is to boil sugar, butter, evaporated milk, pumpkin puree, corn syrup, and pumpkin pie spice until it reaches 234F, the soft ball stage of candy making. This part takes awhile but you have to get it to 234F in order to get that fudgy texture.
Once it reaches that point, remove it from the heat quickly so it doesn’t keep heating and stir in white chocolate, marshmallow cream, walnuts, and vanilla.
Then you just pour the fudge into an aluminum-foil lined an (to make removed it from the pan easier) and wait for it to set up. The recipe says 2 hours minimum but I usually let is set overnight just to be safe.
More Fudge Recipes
More Pumpkin Recipes
- Pumpkin Roll Bars
- Pumpkin White Chocolate Blondies
- Pumpkin Spice Cupcakes
- Pumpkin Cheesecake Bars
- Pumpkin Pie Milkshake
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- 3 cups sugar
- 3/4 cup unsalted butter, melted
- 2/3 cup evaporated milk
- 1 cup canned pumpkin puree
- 2 tbsp. corn syrup
- 2 ½ tsp. pumpkin pie spice
- 9 oz. white chocolate, chopped
- 7 oz. jar marshmallow creme
- 1 cup walnuts, chopped and toasted
- 1 tsp. vanilla extract
- Stir together first six ingredients in a 3 quart saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer registers 234F (soft-ball stage).
- Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 8-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.
Amount Per Serving: Calories: 189 Total Fat: 9g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 13mg Sodium: 18mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 0g Sugar: 26g Sugar Alcohols: 0g Protein: 1g