Pumpkin Pie Fudge Recipe

This is a sweet, creamy, delicious fudge that tastes just like pumpkin pie! This easy to make pumpkin pie fudge recipe contains pecans, marshmallow, and pumpkin puree; everything that makes your homemade pumpkin pie taste great can be found in this terrific fudge recipe.

Pumpkin Pie Fudge Recipe

Whoever decided to start making and serving fudge around the holidays deserves a reward! Fudge actually began as an accident in the late 1800s when a chocolate maker accidentally botched the making of French caramels. Baltimore, Maryland is where fudge first originated and its name has nothing to do with chocolate. It is named after the fact that the creator fudged and well, the treat was born.

Most of us are familiar with fudge shops as they are usually easy to find in just about every city. Fudge is extremely popular because of how easy it is to adjust and make new flavors. It is amazing all the flavors of fudge you can find and some people can be quite creative with it.

Whether you are making fudge for the holidays, a gift, or simply as a lovely confection to have in your home, this pumpkin pie fudge recipe is one you will want to make and share again and again.

If you enjoy a good fudge recipe, you may want to try these tastey delights:

● Gingerbread Fudge Recipe
● Buttered Rum Fudge Recipe
● Decadent Chocolate Peanut Butter Fudge Recipe

Tips and variations for making this pumpkin pie fudge recipe:

● ½ cup of Butter is 8 tablespoons or 1 stick in the United States.
● The white chocolate used was chips, but you can also use melts.
● It is best if the rest of the ingredients are not altered as they specifically complement or counteract each other in the perfect manner. I would not be able to offer any other suggestions as substitutions that would work in the same manner.
● Fudge can be stored in the fridge or freezer in an airtight container. It will last up to two weeks in either situation. Fudge should never be stored at room temperature due to its ingredients.

Pumpkin Pie Fudge Recipe Ingredients:

● ½ cup Butter
● ¾ cup Evaporated Milk
● 2 cups Granulated White Sugar
● 1 cup Pumpkin Puree
● 1 TBSP Corn Syrup
● 1 TBSP Pumpkin Pie Spice
● 12oz White Chocolate
● 7oz Marshmallow Fluff
● 2 tsp Vanilla Extract
● 1 cup Pecans, chopped, divided

Pumpkin Pie Fudge Mise en Place:

● Saucepan
● Spatula
● Spoon
● Measuring Cup
● Measuring Spoons
● 8″x8″ Cake Pan
● Parchment Paper
● Candy Thermometer

Pumpkin Pie Fudge Recipe Directions:

1. Lightly grease an 8″ x 8″ cake pan and line it with parchment paper. Set aside.
2. In a saucepan, melt the butter over medium-high heat.

3. Once melted, add the evaporated milk, sugar, pumpkin puree, corn syrup and the pumpkin pie spice. Mix together well.

4. Bring the pumpkin mixture to a boil over medium-high heat, stirring constantly. Reduce the heat to medium and keep stirring and cooking for another 15 minutes until the temperature reaches between 234°F to 240°F.

5. Remove the pumpkin mixture from the heat and immediately add the white chocolate chips. Mix well until the white chocolate chips are completely melted.

6. Add the marshmallow fluff and fold it into the pumpkin mixture until it is thoroughly incorporated.

7. Add the chopped pecans (reserving two tablespoons for garnish) and the vanilla extract. Mix well.

8. Spread the pumpkin pie fudge mixture in the prepared pan. Smooth the top with a spatula.

9. Sprinkle the reserved chopped pecans evenly on the top of the fudge.
10. Allow the pumpkin pie fudge to chill in the fridge for 4 hours, up to overnight.

11. Remove the fudge by picking up the ends of the parchment paper. Place on a cutting board, and cut into 25 (5×5) or 36 (6×6) even squares.

12. Serve immediately.
13. Store the leftovers in an airtight container in the fridge.

Yield: 1

Pumpkin Pie Fudge Recipe

Print

Pumpkin Pie Fudge Recipe. This is a sweet, creamy, delicious fudge that tastes just like pumpkin pie! This easy to make pumpkin pie fudge recipe contains pecans, marshmallow, and pumpkin puree; everything that makes your homemade pumpkin pie taste great can be found in this terrific fudge recipe.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 4 hours

Total Time 4 hours 25 minutes

Ingredients

• ½ cup Butter
• ¾ cup Evaporated Milk
• 2 cups Granulated White Sugar
• 1 cup Pumpkin Puree
• 1 TBSP Corn Syrup
• 1 TBSP Pumpkin Pie Spice
• 12oz White Chocolate
• 7oz Marshmallow Fluff
• 2 tsp Vanilla Extract
• 1 cup Pecans, chopped, divided

Instructions

1. Lightly grease an 8" x 8" cake pan and line it with parchment paper. Set aside.
2. In a saucepan, melt the butter over medium-high heat.
3. Once melted, add the evaporated milk, sugar, pumpkin puree, corn syrup, and the pumpkin pie spice. Mix together well.
4. Bring the pumpkin mixture to a boil over medium-high heat, stirring constantly. Reduce the heat to medium and keep stirring and cooking for another 15 minutes until the temperature reaches between 234°F to 240°F.
5. Remove the pumpkin mixture from the heat and immediately add the white chocolate chips. Mix well until the white chocolate chips are completely melted.
6. Add the marshmallow fluff and fold it into the pumpkin mixture until it is thoroughly incorporated.
7. Add the chopped pecans (reserving two tablespoons for garnish) and the vanilla extract. Mix well.
8. Spread the pumpkin pie fudge mixture in the prepared pan. Smooth the top with a spatula.
9. Sprinkle the reserved chopped pecans evenly on the top of the fudge.
10. Allow the pumpkin pie fudge to chill in the fridge for 4 hours, up to overnight.
11. Remove the fudge by picking up the ends of the parchment paper. Place on a cutting board, and cut into 25 (5x5) or 36 (6x6) even squares.
12. Serve immediately.
13. Store the leftovers in an airtight container in the fridge.
    

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Nutrition Information:

Yield:

36

Serving Size:

1
Amount Per Serving: Calories: 166Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 10mgSodium: 40mgCarbohydrates: 23gFiber: 1gSugar: 21gProtein: 1g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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