Easy Pumpkin Fudge – Creamy and Sweet
Easy Pumpkin Fudge is a rich, creamy fall treat made with real pumpkin purée, white chocolate, warm pumpkin pie spice, and marshmallow crème. This sweet homemade fudge is perfect for Thanksgiving, Halloween parties, holiday dessert trays, and fall gifting.
Ingredients
- 3 cups granulated sugar
- ⅔ cup evaporated milk
- ¾ cup pumpkin purée
- ¾ cup unsalted butter
- 1 ½ tsp pumpkin pie spice
- ¼ tsp salt
- 2 cups white chocolate chips
- 7 oz marshmallow crème
- 1 tsp vanilla extract
- ¾ cup chopped pecans optional
Instructions
- Prepare the Pan: Line an 8-inch square baking pan with parchment paper, leaving some overhang on the sides. Lightly grease the parchment to make removing the finished fudge easier.
- Combine the Pumpkin Mixture: Add the granulated sugar, evaporated milk, pumpkin purée, unsalted butter, pumpkin pie spice, and salt to a heavy-bottomed saucepan. Stir everything together over medium heat.
- Cook the Fudge Base: Bring the mixture to a gentle boil while stirring frequently. Continue cooking until the mixture reaches approximately 234–240°F (112–116°C) on a candy thermometer.
- Add White Chocolate and Marshmallow Crème: Remove the saucepan from the heat. Immediately add the white chocolate chips, marshmallow crème, and vanilla extract. Stir until the chocolate has melted completely and the mixture is smooth and creamy.
- Add the Pecans: Fold in the chopped pecans, if using. Reserve a small amount for sprinkling over the top if desired.
- Pour Into the Pan: Immediately transfer the warm pumpkin fudge mixture to the prepared pan. Spread it evenly with a silicone spatula and smooth the surface.
- Cool and Set: Allow the fudge to cool before refrigerating until completely firm, approximately 2 hours.
- Slice and Serve: Lift the set fudge from the pan using the parchment paper. Place it on a cutting board and cut it into approximately 36 small squares. Serve and enjoy.
Notes
- For the smoothest pumpkin fudge, use 100% pure pumpkin purée, not pumpkin pie filling. A candy thermometer is helpful because reaching the correct temperature is important for getting fudge that sets properly.
- Use good-quality white chocolate for the creamiest texture. Once the chocolate and marshmallow crème are added, work quickly because the fudge will begin thickening as it cools.
- Allow the fudge to set completely before slicing. For clean squares, use a sharp knife and wipe the blade between cuts.
- Store the pumpkin fudge in an airtight container in the refrigerator for up to 2 weeks. For longer storage, wrap it well and freeze it for up to 3 months. Thaw frozen fudge in the refrigerator before serving.
Nutrition Facts
- Calories: 187 kcal
- Total Fat: 8.7 g
- Saturated Fat: 5.2 g
- Cholesterol: 12 mg
- Sodium: 7 mg
- Total Carbohydrates: 27.4 g
- Dietary Fiber: 0.3 g
- Total Sugars: 26.9 g
- Added Sugars: ~25 g
- Protein: 0.9 g