Best 3 Pumpkin Pie Fudge Recipes

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Indulge in the delectable symphony of flavors that is pumpkin pie fudge. A harmonious blend of classic pumpkin pie spices and the velvety richness of creamy fudge, this sweet treat is a fall favorite elevated to new heights. With just a few simple ingredients, you can conjure up this culinary wonder in your own kitchen, delighting your taste buds and impressing your loved ones. Join us on a delightful journey as we explore two enchanting variations of pumpkin pie fudge: a classic version that stays true to tradition and a white chocolate rendition that adds a touch of ethereal elegance. Embark on this delectable adventure and discover the magic of pumpkin pie fudge today!

Let's cook with our recipes!

PUMPKIN FUDGE



Pumpkin Fudge image

I look forward to the taste of pumpkin every Thanksgiving. This easy pumpkin fudge recipe lets me do that and everyone loves it.-Marlene Fudge, Rushville, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 3 pounds.

Number Of Ingredients 12

1 tablespoon plus 3/4 cup butter, divided
2 cups sugar
3/4 cup packed brown sugar
2/3 cup evaporated milk
1/2 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground nutmeg
1 package (10 ounces) cinnamon baking chips
1 jar (7 ounces) marshmallow creme
1 cup chopped pecans, divided
1 teaspoon vanilla extract

Steps:

  • Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon, pumpkin pie spice and nutmeg. , Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir until a candy thermometer reads 238° (soft-ball stage)., Remove from the heat. Stir in cinnamon chips until melted. Stir in the marshmallow creme, 2/3 cup pecans and vanilla. Transfer to prepared pan. Sprinkle with remaining 1/3 cup pecans. Chill until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 18mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.

PUMPKIN PIE FUDGE



Pumpkin Pie Fudge image

Make and share this Pumpkin Pie Fudge recipe from Food.com.

Provided by ame2sky

Categories     Candy

Time 30m

Yield 2 pounds candy, 100 serving(s)

Number Of Ingredients 10

2 cups granulated sugar
1 cup packed light brown sugar
3/4 cup butter or 3/4 cup margarine
2/3 cup evaporated milk
1 cup libby's pumpkin puree
2 1/2 teaspoons pumpkin pie spice
1 1/2 cups white chocolate chips
1/2 cup hershey's cinnamon baking chips
1 (7 ounce) jar marshmallow creme
1 1/2 teaspoons vanilla extract

Steps:

  • LINE bottom of 13 x 9-inch baking pan with parchment paper.
  • COMBINE sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan.
  • Bring to a full rolling boil over medium heat, stirring constantly.
  • 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.
  • QUICKLY STIR in morsels/chips, marshmallow crème, and vanilla extract.
  • Stir vigoriously for 1 minute or until morsels and crème are melted.
  • Immediately pour into prepared pan.
  • Let stand on wire rack for 2 hours or until completely cooled.
  • Refrigerate tightly covered.
  • To serve, cut into 1-inch pieces.

Nutrition Facts : Calories 59.5, Fat 2.3, SaturatedFat 1.4, Cholesterol 4.7, Sodium 18.6, Carbohydrate 9.6, Sugar 8.7, Protein 0.3

PUMPKIN FUDGE



Pumpkin Fudge image

Pumpkin lovers will sing songs of praise over this holiday confection! Creamy and smooth, it will end any meal happily.

Provided by Cathy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h

Yield 16

Number Of Ingredients 8

⅔ cup evaporated milk
2 ½ cups white sugar
¾ cup canned pumpkin
1 teaspoon ground cinnamon
1 cup white chocolate chips
7 ounces marshmallow creme
2 tablespoons butter, room temperature
1 teaspoon vanilla extract

Steps:

  • Line a 9x9 inch pan with aluminum foil. Butter the foil or spray with cooking spray and set aside.
  • In a 3-quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
  • Mix in pumpkin puree and cinnamon; bring back to a boil. Cook, stirring constantly, for 18 minutes (see Editor's Note). Remove saucepan from the heat. Allow to cool slightly, 2 to 3 minutes.
  • Pour white chocolate chips in a large bowl. Pour fudge mixture over white chocolate chips. Let stand 5 minutes to allow white chocolate to soften; stir until smooth. Mix in marshmallow creme, butter, and vanilla until butter is melted and mixture is smooth. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.

Nutrition Facts : Calories 256.1 calories, Carbohydrate 49.5 g, Cholesterol 9.2 mg, Fat 6.3 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.8 g, Sodium 70.9 mg, Sugar 44.8 g

Tips:

  • Use fresh pumpkin puree. This will give your fudge the best flavor. If you can't find fresh pumpkin puree, you can use canned pumpkin puree, but be sure to drain it well before using.
  • Don't overcook the fudge. The fudge should be cooked to a temperature of 235 degrees Fahrenheit (113 degrees Celsius). If you overcook it, the fudge will be hard and crumbly.
  • Let the fudge cool completely before cutting it. This will help the fudge to set properly and prevent it from falling apart.
  • Store the fudge in an airtight container in the refrigerator. The fudge will keep for up to two weeks in the refrigerator.
  • If you want to make a vegan version of this fudge, you can use almond milk instead of milk, and vegan butter instead of butter.

Conclusion:

Pumpkin pie fudge is a delicious and easy-to-make treat that is perfect for fall. It is a great way to use up leftover pumpkin puree, and it is sure to be a hit with your family and friends. Enjoy!

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