Pumpkin Pie Fudge

Pumpkin Pie Fudge

I saw this gem of a recipe come across my Pinterest newsfeed several months ago, and of course it jumped out at me – way, way out, as they say! I finally got around to making it last week, and let me tell you, it was every bit as good as I thought it could be. Maybe even better. It’s rich, and earthy, and pumpkin-y, with the best fudge texture you can imagine. I was again amazed at how easy it is to make fudge at home. I highly recommend you do not miss out on this one! Whether you’re a fudge pro or a fudge rookie, you’ll be fine with this recipe.

pumpkin pie fudge

It does require a candy thermometer, which can be easily obtained at any kitchen supply store, and probably some large grocery stores too. The original recipe stated to heat the mixture to 234 F. My candy thermometer refused to budge after about 230 F. I let that go for several minutes, but to no avail, so I threw up my hands and continued with the recipe. My fudge turned out terrific. I really don’t know what happened there. It could have been that I didn’t wait long enough; then again, I really hate my candy thermometer (I put a newer, better one on my Christmas list!), so maybe it wasn’t me. Either way, it turned out fine, which proves this recipe isn’t as fussy as you might think.

Pumpkin Pie Fudge

I thought I would conclude this post by sharing some of the delicious-looking recipes I’ve pinned for the Thanksgiving and holiday season. Enjoy!

Roasted Garlic and Rosemary Pumpkin Hummus from Pinch of Yum
Brussels Sprout Latkes from Kitchen Tested
Peanut Sweet Potato Soup from Diplomatic Kitchen
Cranberry Glazed Pork Tenderloin from Menu Musings of a Modern American Mom
Butternut Squash Bread from My Baking Addiction
Pumpkin Pie Crepes with Pumpkin Pie Whipped Cream from Juanita’s Cocina
Baked Pumpkin Spice Donuts from See Aimee Cook
Pumpkin Mascarpone Cheesecake from Streaming Gourmet
Cranberry Upside Down Cake from Smitten Kitchen
Pecan Cobbler from The Homesick Texan

pumpkin pie fudge

{One year ago: Apple Pecan Cheesecake Cupcakes}

Source: slightly adapted from Pass the Sushi

1 (12-ounce) package white chocolate chips
1 cup chopped, toasted pecans
3 cups sugar
3/4 cup melted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin (NOT pumpkin pie filling)
2 tablespoons corn syrup
1 teaspoon pumpkin pie spice
1 (7-ounce) jar marshmallow cream
1 teaspoon vanilla extract

First, prep your area. Have your white chocolate chips and pecans ready to be stirred in. Have the marshmallow cream opened and ready to go. Line a 9×9 baking pan with aluminum foil and grease well; set aside.
In a medium saucepan with high sides, stir together the sugar, butter, evaporated milk, pumpkin, corn syrup, and spice mix. Cook over medium heat, sitting constantly, until the mixture comes to a boil. Continue stirring for about 12 minutes longer, or until mixture reads 234 F on a candy thermometer.
Remove from heat, and immediately stir in the white chocolate, marshmallow cream, and vanilla. When they have almost completely melted and are evenly combined, fold in the pecans. Quickly pour the mixture into your prepared pan and let set for at least 2 hours in fridge.
Using the aluminum foil, remove the fudge from the pan. Cut into 1″ squares and serve.

4 responses to “Pumpkin Pie Fudge

  1. Pingback: Pumpkin and Fried Sage Pizza, Plus a Thanksgiving Round-Up | The Texan New Yorker

  2. Pingback: Savory Butternut Squash Crumble | The Texan New Yorker

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