pumpkin fudge recipe

Pumpkin Fudge Recipe

A rich and creamy fudge perfect for fall!
Servings 36 squares
Author Kristl Story,


  • 1 stick butter + a little extra to grease the foil
  • 1 cup sugar
  • 1 cup dark brown sugar
  • 1/4 teaspoon salt
  • 5 oz. can evaporated milk
  • 1/2 cup pumpkin not pumpkin pie filling, just 100% pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 12 oz. white chocolate chips
  • 7 oz. jar marshmallow creme
  • 1 teaspoon vanilla
  • 1 cup chopped pecans optional


  1. Line a 9 x 9 pan with heavy duty foil and grease heavily with butter.
  2. In a heavy saucepan, combine butter, sugar, brown sugar, salt, evaporated milk, pumpkin, pumpkin pie spice and cinnamon.
  3. Bring to a boil over medium heat, stirring constantly.*
  4. Boil 6 minutes, stirring constantly.
  5. Remove from heat and stir in white chocolate chips, marshmallow creme, vanilla and pecans until smooth and uniform in color.
  6. Pour into the 9 x 9 pan.
  7. Cool to room temperature, then refrigerate until firm. This will take about 4 - 6 hours. This is a very soft creamy fudge.
  8. Cut into squares.
  9. Store in refrigerator & serve cold.

Recipe Notes

*I have never used a candy thermometer and my fudge is always fabulous! Here's the trick...heat on medium and do not start your 6 minute timer until it is boiling rapidly (little bubbles around the edge do not constitute a rapid boil!). If you have a candy thermometer and prefer to use it, boil until soft ball stage (234 - 243 degrees). *If you ever feel like you make this fudge or any fudge that doesn't firm up enough, don't throw it away! Simply roll it into 1" balls, freeze 30 minutes and dip into melted Wilton's White Candy Melts (available at Micheal's or JoAnn's). You've now created delicious fudge truffles!