Pumpkin Pie Fudge
Delight your taste buds with the irresistible charm of Pumpkin Pie Fudge, a creamy and decadent fall-inspired treat that’s perfect for the holiday season! This easy-to-make dessert blends the warm, spiced flavors of pumpkin pie with the velvety sweetness of fudge, creating a mouthwatering fusion that’s hard to resist. Made with rich white chocolate chips, luscious marshmallow creme, and real pumpkin puree, each bite is bursting with cozy autumn flavors complemented by hints of cinnamon and pumpkin pie spice. With just 10 minutes of prep and a few simple steps, this fudge sets beautifully, making it an ideal choice for festive gatherings, edible gifts, or a sweet indulgence at home. Whether served as a centerpiece on your dessert table or enjoyed straight from the fridge, Pumpkin Pie Fudge is sure to become a seasonal favorite!
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Recipe Information
Ingredients
- 2 cups Granulated sugar
- 1 cup Brown sugar
- 3 tablespoons Unsalted butter
- 2/3 cup Evaporated milk
- 1/2 cup Pumpkin puree
- 1 teaspoon Pumpkin pie spice
- 1/2 teaspoon Ground cinnamon
- 2 teaspoons Vanilla extract
- 2 cups White chocolate chips
- 7 ounces Marshmallow creme
Instructions
Line an 8x8-inch baking dish with parchment paper, leaving overlapping edges for easy removal later. Set aside.
In a medium saucepan, combine granulated sugar, brown sugar, unsalted butter, evaporated milk, pumpkin puree, pumpkin pie spice, and ground cinnamon.
Heat the mixture over medium heat, stirring constantly until the butter melts and the sugar dissolves.
Bring the mixture to a gentle boil, and allow it to bubble while stirring continuously. Cook until the mixture reaches 234°F (soft ball stage) on a candy thermometer, about 10-15 minutes.
Remove the saucepan from heat and immediately stir in the vanilla extract, white chocolate chips, and marshmallow creme. Beat vigorously until everything is melted and smooth.
Quickly pour the fudge mixture into the prepared baking dish, spreading it evenly with a spatula.
Let the fudge cool completely at room temperature, which may take 2-3 hours. For faster setting, refrigerate it for 1-2 hours.
Once the fudge is fully set, lift it out of the dish using the parchment paper edges. Cut into small squares and serve.
Store leftovers in an airtight container at room temperature for up to one week or in the fridge for up to two weeks.
Nutrition Facts
Calories |
258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 36 mg | 2% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 43.6 g | ||
| Protein | 1.2 g | 2% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 57 mg | 4% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 93 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
