Total Time
25mins
Prep 5 mins
Cook 20 mins

A very decadent and pumpkiny recipe.

Ingredients Nutrition

Directions

  1. Spray a 13 x 9 inches pan with cooking spray and line with wax paper.
  2. In a medium sized heavy sauce pan add sugar, butter, evaporated milk, spice, and pumpkin.
  3. Bring to a boil, stirring constantly for ten minutes. Reduce heat to low and add butterscotch chips and vanilla, stirring until chips are melted.
  4. Remove from heat and add marshmallow creme, beating in until thoroughly combined. Pour into prepared pan refrigerate to set.

Reviews

(3)
Most Helpful

good flavor (but much more butterscotch than pumpkin), but it came out semi-liquid (never solidified enough to cut it into fudge squares). it seems as if the 10 minutes of cooking is to bring the mixture to a boil (i'm now thinking it needs to boil for 10 minutes to somehow thicken it)

ShortieNJ May 15, 2009

Love this stuff! A great alternative to the typical chocolate fudge. I didn't have any pumpkin pie spice or allspice, so I used a 1/3 teaspoon each of nutmeg, ginger and cinnamon. I included this in my fudge assortment that I make for co-workers; it's the fudge in the front on the left in my photo. Will definitely be making this again!

mailbelle December 23, 2008

Absolutely DECK-AH-DUNT, & I love it! What a wonderful way to have your fudge & eat it, too! Followed your recipe right down the line, & things couldn't have come together any better than they did! Most definitely a keeper! Thanks for the posting! [Tagged, made & reviewed for Newest Zaar Tag, 08A game]

Sydney Mike February 15, 2008

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