Pumpkin Pie Fudge

READY IN: 30mins
Recipe by ame2sky

Rich fudge that tastes like Pumpkin Pie! Perfect for a fall feast or anytime of year!

Top Review by Sydney Mike

Got to this recipe almost as soon as I'd tagged it, & even had a bit of it eaten before it was fully set! Absolutely delicious fudge, for sure, but then, that comes from a chocoholic who loves pumpkin pie! Will certainly be making this again & again, likely a number of times before the end-of-the-year holidays! Many thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]

Ingredients Nutrition


  1. LINE bottom of 13 x 9-inch baking pan with parchment paper.
  2. COMBINE sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan.
  3. Bring to a full rolling boil over medium heat, stirring constantly.
  4. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234 degrees to 240 degrees F (soft-ball stage). If you don't have a thermometer you can check using a clear glass with cold water and by dropping some of the mixture into the glass. A soft ball will form that flattens out when you remove it from the water.
  5. QUICKLY STIR in morsels/chips, marshmallow crème, and vanilla extract.
  6. Stir vigoriously for 1 minute or until morsels and crème are melted.
  7. Immediately pour into prepared pan.
  8. Let stand on wire rack for 2 hours or until completely cooled.
  9. Refrigerate tightly covered.
  10. To serve, cut into 1-inch pieces.

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