The best fudge flavor since chocolate! This sweet, decadent Pumpkin Fudge is flavored with white chocolate and pumpkin pie spice, ideal for the holidays!
In my family, fudge is a Summer Tradition.
Every year when we head up north to our summer cabin, we get the chance to visit Tremblay’s Sweet Shoppe. This is some of the finest fudge on the planet, and it comes in all the flavors you’d expect (Chocolate, Vanilla, Peanut Butter), and some you wouldn’t (Maple, Cookies ‘n Cream, Turtle).
Ever since this summer’s visit, I’ve been thinking about Pumpkin Fudge. They don’t have it at Tremblay’s, but if they did, it’d be the best there is. I have no doubt. In the absence of their superior Pumpkin Fudge, it was up to me to develop a suitable stand-in.
The resulting Pumpkin Fudge is made with real pumpkin, white chocolate, and just enough pumpkin pie spice to remind you of the holidays. It’s rich, decadent, and utterly delicious.
Naturally there are already scores of Pumpkin Fudge recipes around. I started with this version from Better Homes and Gardens which was made with “cinnamon candies.” It had been shared quite a bit so it was probably good, right? I’ll never know.
You see, in my quest for “cinnamon candies,” I happened upon Brach’s Cinnamon Imperials. Cinnamon candies, right? Wrong. Complete disaster. Not only did they NOT melt into my fudge as I expected, but they were so overpowering that the resulting concoction could only be described as Cinnamon Fudge (if fudge at all… it was really more of a Cinnamon Glop).
Eventually, I made my way back to the BHG site and determined I was supposed to use some sort of Hershey’s cinnamon-flavored chocolate-chip-esque candy. And yes, those are at the store this time of year, but I had already moved on in my heart. I switched to white chocolate chips for their mild, vanilla flavor and gave up on Cinnamon Fudge forever. Or at least for now.
I knew I needed to replace the cinnamon flavoring with something else, so I turned to pumpkin pie spice. It’s an easy, flavorful addition that made sense with my pumpkin puree. Chopped walnuts added visual appeal and texture, and so concludes this comedy of errors (omit the walnuts if you prefer a smoother texture).
You’ll need a candy thermometer for this recipe so you can track the temperature of the fudge. I have two; for this recipe, I like this one more than this one. Beyond that, making the fudge is pretty straight-forward. You boil it to 234°F (soft-ball stage), mix in a few remaining ingredients, and pour it into a pan lined with a foil sling. The fudge sets up at room temperature (or you can chill it if you’re in a hurry).
BHG suggests scoring the fudge while it’s still warm, but I found this basically just creates messy edges. Since you made the aforementioned foil sling, you can easily just lift the entire batch out and cut it into pieces once it’s set.
You’ll want to nibble on pieces of this sweet, buttery fudge while you sip your morning coffee. You’ll want to indulge in a square after a hearty, comforting holiday meal. You’ll want to grab a piece secretly before you head to bed. You may find this Pumpkin Fudge is your newest addiction!
Save this Pumpkin Fudge to your “Desserts” Pinterest board!
And let’s be friends on Pinterest! I’m always pinning tasty recipes!
Yield: 96 servings
Prep Time:10 min
Cook Time:2 hours 20 min
Total Time:2 hours 30 min
- ¾ cup butter, plus more for preparing the pan
- 3 cups sugar
- 1 (5 ounce can) evaporated milk
- ½ cup canned pumpkin puree
- 1 (12 ounce) package white chocolate chips
- 1 (7 ounce) jar marshmallow crème
- ¾ cup finely chopped toasted walnuts (see notes)
- 1 teaspoon pumpkin pie spice
- Line a 9-inch by 13-inch baking dish with a foil in both directions, leaving some foil hanging over the edges. Butter the foil generously.
- In a 3-quart or larger saucepan, combine 3/4 cup butter, sugar, evaporated milk, and pumpkin. Bring to a boil. Clip a candy thermometer to the edge of the saucepan.
- Continue boiling until the fudge reaches 234°F on your candy thermometer (soft ball stage), stirring frequently. Reduce heat to low.
- Add white chocolate chips and stir until mostly melted. Remove from heat. Fold in marshmallow crème, walnuts, and pumpkin pie spice.
- Pour into the prepared pan and let cool to room temperature, about 2 hours. To cut, remove foil sling from pan and transfer to a cutting board. Cut the fudge into small squares. Store leftovers in an airtight container.
- To toast the walnuts, heat a small skillet over low heat. Add walnuts and toast until fragrant, stirring frequently to prevent scorching, about 10 minutes.