Home Candy Easy Pumpkin Pie Fudge

Easy Pumpkin Pie Fudge

by

If you love fudge and all things pumpkin, this easy pumpkin pie fudge recipe needs to be on your radar. Great for fall and of course, Thanksgiving, it’s a delicious finger food dessert for your fall table.

We have a sweet tooth for pumpkin desserts around here. Some of our favorites, besides this pumpkin fudge of course, include Pumpkin Roll cake, Pumpkin Lasagna, and this amazing Pumpkin Magic Cake!

Easy Pumpkin Pie Fudge

This easy pumpkin fudge recipe takes very little effort to make, and pays off big in the taste department! It also makes a great recipe to serve at holiday potlucks or other gatherings.

Ingredients needed for Easy Pumpkin Pie Fudge

You likely have most of the ingredients needed for this fudge in your pantry right now. You can even make your own marshmallow fluff if you prefer!

  • Whenever I make desserts, I stick with unsalted butter, but salted butter will work as well.
  • Use regular white granulated sugar for this fudge.
  • This recipe calls for evaporated milk, not sweetened condensed milk!
  • You only need a cup of canned pumpkin, so be sure to check out our other pumpkin recipes to use up the rest, or double the batch.
  • There’s a little bit of light corn syrup in this recipe, but you only live once.
  • We use pre-made purchased pumpkin pie spice. But if you have a favorite homemade mixture, go for it!
  • Regular bagged white chocolate chips are fine for this, but I usually use Ghirardelli.
  • Get a container of marshmallow fluff. Again, you only live once.
  • Don’t forget the pure vanilla extract.

The hardest part of making this pumpkin pie fudge is waiting for it to cool! It’s worth the wait though. If you don’t let it cool completely, it will taste very sweet and be too soft. Have patience, and use the fridge.

How to Make Pumpkin Pie Fudge

  1. Line a 9×9 baking dish with aluminum foil so that there’s extra hanging over all four edges to use as handles. Lightly coat foil with cooking spray.
  2. Melt butter over medium heat in a medium saucepan. Stir in the sugar, milk, pumpkin, corn syrup, and pumpkin pie spice and increase heat to medium-high.
  3. Cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring frequently, until a candy thermometer reads 235 degrees F (soft-ball stage). This can take anywhere from 10-20 minutes depending on your interpretation of “medium-high” heat.

  1. Remove pan from heat. Stir in white chocolate, marshmallow fluff, and vanilla until well blended.
  2. Pour hot fudge mixture into the prepared pan. Let stand 2 hours or until completely cool.
  3. Refrigerate for one hour before cutting fudge into squares.

More Thanksgiving Desserts

  1. If you are a pumpkin pie purist, check out my perfect pumpkin pie recipe.
  2. If you prefer cake over pie, check out my pumpkin magic cake recipe – it’s another easy one because it’s a doctored cake mix recipe!
  3. For those who just want a good cake recipe, try making pumpkin cake.
  4. Are spreads and dips more your thing? Have some whipped pumpkin butter!
  5. I haven’t forgotten the cheesecake lovers! Dig into some pumpkin cheesecake with rum whipped topping.
  6. Pumpkin-y sweets aren’t just for dessert; have some for breakfast with pumpkin oatmeal pancakes.
  7. Wash down all those other treats with a caffeine free pumpkin spice drink!

Easy Pumpkin Pie Fudge

Soft, creamy fudge with all the flavors of your favorite pumpkin pie. A sweet way to usher in fall.

4.92 from 24 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Print It

Rate It

Course: Desserts
Cuisine: American
Servings: 64 squares
3 hrs 30 mins
Calories: 94
Author: Amanda Formaro

Ingredients

  • 3/4 cup unsalted butter
  • 3 cups sugar
  • 2/3 cup evaporated milk 5-oz can
  • 1 cup canned pumpkin
  • 2 tablespoon light corn syrup
  • 2 1/2 teaspoons pumpkin pie spice
  • 9 oz white chocolate chips 1 1/3 cups
  • 7 oz marshmallow fluff
  • 1 teaspoon vanilla extract

Instructions

  • Line a 9×9 baking dish with aluminum foil so that there's extra hanging over all four edges to use as handles. Lightly coat foil with cooking spray.
  • Melt butter over medium heat in a medium saucepan. Stir in the sugar, milk, pumpkin, corn syrup, and pumpkin pie spice and increase heat to medium-high.
  • Cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring frequently, until a candy thermometer reads 235 degrees F (soft-ball stage). This can take anywhere from 10-20 minutes depending on your interpretation of "medium-high" heat.
  • Remove pan from heat. Stir in white chocolate, marshmallow fluff, and vanilla until well blended.
  • Pour hot fudge mixture into the prepared pan. Let stand 2 hours or until completely cool.
  • Refrigerate for one hour before cutting fudge into squares.

Video

Expert Tips & FAQs

This fudge is sweet. If you prefer desserts that aren’t overly sweet, you can add 1/4 teaspoon salt OR use salted butter instead of unsalted.

Be sure to let the fudge cool completely and then chill in for a few hours for best results. 

Nutrition

Serving: 1square | Calories: 94cal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 7mg | Potassium: 28mg | Fiber: 1g | Sugar: 15g | Vitamin A: 670IU | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 0.1mg
Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandaFormaro or tag #AmandasCookin!

This post originally appeared here on Oct 15, 2015.

You may also like

Leave a Comment