Pumpkin Pie Fudge packs delicious pumpkin pie flavors into a silky, decadent fudge! Combining two holiday must have treats into one… genius!
Pumpkin pie Fudge…brings two holiday besties, together at last. I think I’ve died and gone to heaven. These two holiday treats come together wonderfully in this fantastic Pumpkin Fudge recipe that is perfect for any fall or holiday get-together! Pumpkin pie fudge just may become a mandatory holiday tradition.
This is a cooked Pumpkin Fudge recipe and does not translate to a microwave Pumpkin Fudge recipe. When making fudge with this method, temperature control is paramount, and you can’t control it closely enough with a microwave. However, if you’re looking for a microwave fudge recipe, our Easy Microwave Fudge and Easy Peanut Butter Fudge are great no-stove-needed alternatives that use a different technique and make fantastic, foolproof fudge every time!
Americans created fudge by accident in the late 1800’s, and we’ve been making it ever since. However, making fudge still freaks a lot people out when they see that they need a thermometer. Have no fear! With today’s digital thermometers, getting the right temperature (and therefore perfect fudge) is a cinch! I’ve got plenty of tips to help you all the way to your grand fudgey finale! Want to read more fudge facts? Check out this article!
WHAT I LOVE MOST ABOUT THIS RECIPE:
- The intense pumpkin pie flavor.
- The super smooth texture.
- The rich indulgence in every bite.
- The bits of pecans add bursts of crunch and flavor.
SAVE THIS PUMPKIN PIE FUDGE
TO YOUR FUDGE OR DESSERT BOARD FOR LATER
WE’D LOVE TO BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES!
What Ingredients Do You Need To Make Pumpkin Pie Fudge?
In our Pumpkin Fudge sweetened condensed milk is not included. Instead, we use evaporated milk, white chocolate, and marshmallow cream to build a silky texture. Butter, sugar, corn syrup, and, of course, canned pumpkin round out the rest of the main ingredients. You’ll also need vanilla and pumpkin pie spice. We like to add pecans to create a nice pumpkin pecan fudge flavor, but you can omit them if you like.
How Do You Make Pumpkin Pie Fudge?
There is a bit of chemistry involved in making fudge but don’t worry! We’ve got your cheat sheet in the recipe notes! To begin, you’ll combine sugar, evaporated milk, butter, canned pumpkin, corn syrup, and spices in a large saucepan and bring to a boil. With your handy-dandy thermometer, you’ll heat it to 234°. Hold it at that temperature for about 12 minutes, and then remove from heat. After you remove from the heat, you’ll mix in the remaining ingredients. Pour into your prepared pan, and let it cool until it sets!
More Fabulous Fudge
One of the best things about fudge is the endless variations. With our Rocky Road Fudge, we’ve made a fudge twist on those classic flavors of chocolate, marshmallows, and nuts. Of course, you can never go wrong with classic chocolate fudge. Our Easy Fudge recipe is a stove top method that uses the traditional candy making process yet it’s still super simple!
Pumpkin Pie Fudge
- 3 Cups Sugar
- 3/4 Cup Butter Melted
- 2/3 Cup Canned Evaporated Milk
- 1/2 Cup Canned Pumpkin
- 2 Tablespoons Corn Syrup
- 1 1/2 Teaspoon Pumpkin Pie Spice
- 12 Ounces White Chocolate Chips
- 7 Ounce Jar Marshmallow Cream
- 1 Cup Pecans Chopped
- 1 1/2 Teaspoon Vanilla Extract
- Line a 9x13 inch pan with aluminum foil, extending over the edges a couple of inches, before you begin to cook the fudge. Spray with Pam.
- Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.
- Remove pan from heat and quickly stir in remaining ingredients until well blended. Pour into prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares.
Recipe Notes For Pumpkin Pie Fudge:
Use Real Butter- Fudge is no place for margarine. You’ve got to use the real deal- butter. Margarine has a far higher moisture content and can prevent your fudge from setting up properly. You’ll also lose out on a lot of creaminess without the fat from the butter!
Sugar Crystals– I promise I won’t geek out on you with too much science, but the number one reason fudge fails is because of sugar crystals. Sugar crystals are responsible for that unpleasant gritty texture sometimes found in fudge. The key to good fudge is to make sure that you first break up all of the crystals you put in the mixture and then keep them from forming large crystals after the cooking process. Keep reading to find the secrets to silky smooth, crystal free fudge!
To prevent crystals:
Cook Low And Slow- Never try to rush fudge (or any candy making for that matter). Use a good quality, heavy bottom pan that cooks evenly. Non-stick pots are great for candy making as long as they have a thick bottom and intact non-stick coating. You shouldn’t go any higher than medium heat. Have patience! I promise the thermometer will ultimately get to 234°! It’s also important that you keep it there for the specified time to allow the heat to break down the sugar crystals.
Stirring- You’ll get quite an arm workout when making fudge. As the temperature rises, you’ll stir continuously. Once you reach temperature, only stir to keep it from sticking. If you’re using a good non-stick pot, don’t stir it at all. When you incorporate the final ingredients, you need to stir vigorously- which can be tough as the mixture thickens. Also, most fudge experts advise using a wooden spoon, but a silicone one would work as well. Don’t use metal or plastic spoons because they hold a lot of heat.
Avoid The Sides Of The Pan- Don’t scrape down the sides and bottom of the pan as you’re stirring or pouring out the fudge. Sugar crystals like to stick to the sides and bottom. You can put a lid on the pot for about a minute to trap moisture as the fudge is starting to heat. This needs to be done before it starts to boil. Also, you can wash the sides of the pan with a wet pastry brush. Just make sure it isn’t sopping wet and dripping water down into your fudge. Don’t worry if there are stray bits left over after you pour the fudge into the pan to cool and resist the urge to scrape them out. They are cooler than the rest of the mixture and prone to crystallizing. Consider those your reward for all your hard work!
The Thermometer- A decent digital thermometer is a worthy investment for any kitchen! When you clip the thermometer on the side of the pot, make sure that it isn’t touching the bottom, and that your mixture can flow freely around it. You can test your thermometer’s accuracy by checking it reads 212° when put into boiling water.
That said, personally, I like to use an old fashioned clip on candy thermometer when I make candy. It seems to be the most reliable and lasts for the longest time. It’s also the least expensive! Here’s the one I use <3
Get Everything Set- Before you turn on the stove, make sure that your final ingredients are measured out and ready to add in with a quick dump. Your foil-lined pan must be ready and within easy reach. If your fudge sits while you’re getting your pan or gathering ingredients, sugar crystals will form, resulting in sad, grainy fudge.
Before Adding the Final Ingredients- You don’t have to rush to add in the final ingredients after you remove the fudge from the heat. Let it cool down a little- but don’t stir it while it cools. Ideally, you’ll stir in the extras at about 110°. However, this temperature isn’t as critical as the temperature you cook it to. Once you add in the final ingredients, stir like crazy until your fudge loses it shine and starts to thicken.
Cooling Fudge- Fudge doesn’t like sudden temperature shifts. Let it cool at room temperature. Resist the temptation to speed the process up in the fridge. A rapid change in temperature will encourage sugar crystals.
If Your Fudge Doesn’t Set- Fudge that doesn’t set didn’t get hot enough for long enough. Undercooked fudge will not harden, no matter how long you chill it.
If Your Fudge is Crumbly, Dry, or Brittle- The candy was overcooked and brought to too high a temperature.
Can You Make Pumpkin Pie Fudge Ahead Of Time?
Pumpkin Pie Fudge, like most fudge, holds well for a couple of weeks at room temperature. Air is the enemy of fudge. It dries it out, so make sure you store it in a well-sealed container, or you can wrap the individual pieces with cling wrap.
How Do You Freeze Pumpkin Pie Fudge?
Pumpkin Pie Fudge freezes best if you wrap each piece in cling wrap and then place in a sealable freezer bag. It should hold for about 3 months in the freezer.