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Pumpkin Fudge Recipe

Pumpkin Fudge Recipe

Photos of Pumpkin Fudge Recipe

This pumpkin fudge recipe would put a smile on any child’s face. If made in a bigger batch, this is a great dessert to make for parties as well.

Prep: 30 mins
Cook: 20 mins
Total: 50 mins


  • 3 cup granulated sugar
  • 3/4 cup butter
  • 5 ⅓ oz evaporated milk
  • 1/2 cup solid pack pumpkin
  • 1 tsp pumpkin pie spice
  • 12 oz butterscotch morsels
  • 7 oz marshmallow creme
  • 1 cup pecans, toasted, chopped
  • 1 tsp vanilla extract


  1. In a heavy saucepan, combine sugar, butter, milk, pumpkin and pumpkin spice.

  2. Cook over medium-high heat. Bring to a boil, stirring constantly until the mixture reaches 234 degrees, for about 15-20 minutes.

  3. Remove from heat. Quickly stir in butterscotch morsels, marshmallow crème, nuts and vanilla.

  4. Mix until well blended. Quickly pour into a greased pan and spread evenly. Cool and cut into little squares.

  5. Seal the candy in an airtight container and keep it at room temperature until ready to eat. It can keep for up to two weeks.


  • Sugar: 85g
  • :
  • Calcium: 47mg
  • Calories: 536kcal
  • Carbohydrates: 93g
  • Cholesterol: 37mg
  • Fat: 19g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 96mg
  • Protein: 2g
  • Saturated Fat: 9g
  • Sodium: 127mg
  • Vitamin A: 2006IU
  • Vitamin C: 1mg
Nutrition Disclaimer
Have you tried this pumpkin fudge recipe? Share your experience and discuss variations or tips with other dessert enthusiasts in the Baking and Desserts forum section.

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