Pumpkin Pie Fudge

by Shawnda on September 28, 2007

in Chocolate,Pumpkin

Pumpkin Pie Fudge

If it’s 92 degrees and you buy a jar of pumpkin puree, will the weather get cooler? No, but I won’t let that stop me from trying to force summer out the door :)

Christmas Eve and Thanksgiving Eve have always been “Pie Days.” A large family gathering means baking lots and lots of pies. Our standard Thanksgiving pie needs alone go something like this: 10 chocolate pies (I swear), 3 pecan pies, and 2 pumpkin pies. There were one or two other “experimental” flavors thrown in occasionally: chocolate chess, cherry, mince meat (where has this stuff been all my life?!), buttermilk, sweet potato… You get the picture.

I’ve always associated pumpkin with Thanksgiving – and only in the form of pie for dessert. So it wasn’t a surprise that I started thinking about Turkey & Cranberry sandwiches as I stirred my lil’ arm off making Pumpkin Pie Fudge, trying my darnedest to will that candy thermometer up just 5 more degrees.

The texture of the pumpkin fudge was nice and smooth – I’ve sent a batch or two of homemade chocolate fudge to a goopy, grainy death in my day. The flavor is dangerous. It’s not overwhelmingly pumpkin, nor is it overwhelmingly white chocolate. Each square is like taking a bite of mellow pumpkin pie. I don’t know that I’d change a thing next time but boy, are they sweet. I’m just hoping I can find a pumpkin fan or two to help me polish off the pan!

Pumpkin Pie Fudge

A fun fall confection -the consistency of fudge, the taste of pumpkin pie.

Ingredients

  • 3 cups sugar
  • 3/4 cup unsalted butter, melted
  • 2/3 cup evaporated milk
  • 1 cup canned pumpkin
  • 2 Tbsp corn syrup
  • 2 1/2 tsp pumpkin pie spice
  • 9 oz white chocolate, chopped
  • 7 oz jar marshmallow creme
  • 1 cup walnuts, chopped and toasted
  • 1 tsp vanilla extract

Instructions

  1. 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).
  2. Remove pan from heat; stir in remaining ingredients until well blended (stirring this is a work-out!). Pour into a greased aluminum foil-lined 8-inch square pan. Let stand 2 hours or until completely cool; cut fudge into 1 inch squares.

Notes

Yields: 64 pieces

Adapted from Southern Living

Estimated time: 3 hours

{ 24 comments… read them below or add one }

1 Mallow September 28, 2007 at 6:49 am

That sounds amazing – I would definitely help you finish off the pan!

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2 Elly September 28, 2007 at 8:24 am

I am a pumpkin fan, and I will gladly help you finish off the pan. In fact, I will be so kind as to take the whole pan off your hands…

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3 Deborah September 28, 2007 at 8:28 am

I have never seen pumpkin fudge before! I am a huge pumpkin fan – this sounds soooo good!

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4 Jessica September 28, 2007 at 10:10 am

I can’t WAIT to make this. Thanks you so much for posting!

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5 Annie September 28, 2007 at 11:30 am

Oh…my…gawd. I have to make this. Seriously, my list of pumpkin recipes I need to try is getting so long but I can’t stop!!

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6 cara September 28, 2007 at 12:59 pm

I will GLADLY take some. Do you need my address? ;)

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7 Cynthia September 29, 2007 at 6:45 pm

Pumpkin fudge! never heard of that one before. If I had a sweet tooth, I’d definitely want to try these.

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8 Renea September 30, 2007 at 2:21 pm

Send some my way and I’ll help you eat it. Looks great!

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9 Nicole Meyer October 7, 2007 at 10:44 am

This looks delicious! I read “about you” and was happy to know you are a fellow Texan. I’m from Dallas but am living in England for a few years.

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10 Chris October 14, 2007 at 3:34 pm

Yum! Adding this to my fudge recipes…:)

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11 rachel October 15, 2007 at 8:04 pm

I can’t beleive I missed this. I was just coming up with my own pumpkin fudge recipe! You beat me to it.

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12 ruhama November 10, 2007 at 11:17 am

Okay, I tried this and it never really ‘fudged’… perhaps I did something wrong with the cooking stage, but this ended up just gloppy.

It *tasted* great though, and everyone loved eating it out of little paper muffin liners. It was also suggested that I use the leftover as a frosting, which I believe I’ll try on a spice cake.

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13 foodiebride November 11, 2007 at 4:10 pm

Hi Ruhama. The recipe should have been quite fudgey – hard enough to be able to cut into squares. The only thing I can think of is perhaps it didn’t cook hot or long enough to reach soft-ball stage. But using it as a frosting sounds like a pleasant trade-off :)

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14 Elle March 19, 2008 at 12:55 pm

Shoot. I see you already have lots of volunteers to help you finish the pan of fudge! It looks so good–pumpkin fudge is one of my favorites!

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15 Cedar March 19, 2008 at 9:57 pm

Oh my!!! I NEED to try these!

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16 ryepye October 25, 2008 at 7:45 am

Thank You!!! I’ve always wanted a pumpkin fudge recipe since tasting it at fudge shoppes. Wish me luck.

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17 Kaya October 26, 2008 at 2:54 pm

I think what I’d do, to counter the sweetness a bit, is leave the walnuts out of the fudge, and then press one or two salted, roasted pumpkin seeds into the top of each square of fudge, or maybe just sprinkle them over the whole pan while it was setting.

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18 kathy in colorado October 26, 2008 at 4:18 pm

What a wonderful idea to do with my extra pumpkin puree! I’ve never heard of this and I’m interested – thank you so much for sharing this.

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19 erin key October 28, 2011 at 4:00 pm

I made this for my son’s fall carnival & it tastes amazing. However, it did not come out like fudge as far as texture is concerned. It was a little mushy, but putting it in the refrigerator did help. I could cut it into squares and placed into little ziplocks for the bake sale, but it turned soft & gooey really fast. I did boil the mixture while stirring constantly for 10 minutes. That is what I had read to do somewhere else. Just want to know if it is indeed supposed to be hard like fudge. Thanks!

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20 Hannah j. November 12, 2011 at 8:40 pm

I made this for my dads bake sale and it is soft,but at the moment hoping it will get harder.

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21 Hannah j. November 12, 2011 at 10:48 pm

It didn’t set all the way,i re-heated and is hoping for a better result….

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22 Heather February 13, 2012 at 4:16 pm

I think I have to give up on this recipe. Twice now, I’ve ended up with a pan of goo. It just flat-out refuses to set despite following your directions exactly and using a thermometer.

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23 Laur November 15, 2012 at 9:03 am

I made this fudge just yesterday for my husbands work. I made it 2 days in advance thinking it would take forever to settle (according to the other comments) but it settled within an hr! It turned out fantastic! Its extremely sweet though.

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24 TJ {Sugar Blossoms} September 2, 2013 at 8:29 am

Hi there! I wanted to let you know I featured you on Sugar Blossoms today. Stop by and check it out! http://sweetsugarblossoms.blogspot.com/2013/09/i-freakin-love-pumpkin.html

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