I am excited to be sharing with all of Anjanette’s readers my Pumpkin Pie Fudge. I am Candi from over at A Day in Candiland and I blog about recipes that are for the most part desserts. I am a big Pumpkin fan and a big Fudge fan, so I decided the two shall become one. Fudge is one of those recipes that seams hard but really isn’t. You usually need to work with a candy thermometer, so you will want to have one for this recipe. I did not include pecans but you can add them chopped if you want some extra crunch and flavor.
This is also a large recipe. Some fudge recipes are made in an 8 X 8 pan, this is made in a 9 X 13 pan, so its perfect for the holidays or gift giving. Just wrap them up in either a cute tin or a small plate with a bow and a cute gift tag.
- 2 cups granulated sugar
- 1 cup light brown sugar
- ¾ cup unsalted butter
- 5 oz or ⅔ cup of evaporated milk
- ½ cup canned pumpkin
- 2 teaspoons pumpkin pie spice
- 2 cups white chocolate chips
- 1 -7 oz jar of marshmallow creme
- 1½ teaspoon of vanilla extract
- Line a 9 X 13 baking pan with foil leaving some hanging over the sides.
- Combine the granulated sugar, brown sugar, evaporated milk, pumpkin, butter and pumpkin pie spice in a large saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Continue to stir while boiling for 10 minutes or until candy thermometer reaches 234 degrees F.
- Quickly stir in the white chocolate chips, marshmallow creme, and vanilla extract. Stir with wooden spoon for 1 minute or until chips have melted. Immediately pour into the prepared pan. Let stand for 2 hours. Refrigerate overnight and then cut into 1 inch pieces.
If you like this Pumpkin Pie Fudge recipe than you might enjoy some of these.
- Mini Pumpkin and Date Nut Cakes
- Pumpkin Chocolate Chip Scones
- Pumpkin Cheesecake Swirl Brownies
- Pumpkin Creme Brulee
This recipe was slightly adapted from Cooks.com