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Pumpkin Pie Fudge stack on top of each other

Pumpkin Pie Fudge

Pumpkin pie fudge is a velvety smooth rich treat bursting with sweet spiced pumpkin pie flavor, the texture of dreamy fudge, and just enough pecans.
Course Dessert
Cuisine American
Keyword How Do I Make Pumpkin Pie Fudge, How To Make Pumpkin Pie Fudge, Pumpkin Pie Fudge, Pumpkin Pie Fudge Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 16 bars
Calories 443kcal
Author Kathleen


  • 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 teaspoons pumpkin pie spice
  • 12 ounces white chocolate chips
  • 1 (7-ounces) jar marshmallow cream
  • 1 cup Pecans chopped
  • 1 1/2 teaspoons 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°F (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.


Use a wooden spoon or silicone for stirring.
Don't scrape the sides and bottom of the pan while stirring the fudge.
Let the fudge cool at room temperature.


Serving: 1/16 bars | Calories: 443kcal | Carbohydrates: 65g | Protein: 3g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 30mg | Sodium: 109mg | Potassium: 137mg | Fiber: 1g | Sugar: 61g | Vitamin A: 1493IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg