Pumpkin Fudge

Oh pumpkin! How much do I love you? This time of year I go a little pumpkin crazy! 🙂 Baking pumpkin this and pumpkin that…trying to think of recipes I can put pumpkin in. The Circleville Pumpkin Show started on Tuesday and although I do not live close enough to go to the pumpkin show, I still like to reminisce. Pumpkin fudge was always a treat that I had to buy at the show. This rich and creamy pumpkin fudge is speckled with walnuts and spiced with cinnamon, nutmeg, cloves, and ginger. The best fudge ever-you have been warned! Pumpkin lovers unite!

Pumpkin Fudge

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  • 1 cup chopped walnuts, divided
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups packed light brown sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
  • 2/3 cup evaporated milk
  • 2/3 cup pureed pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/8 teaspoon allspice
  • 2 cups white chocolate chips
  • 1 jar (7 oz.) marshmallow crème
  • 1 1/2 teaspoons vanilla extract


  1. Preheat oven to 350 degrees F. Spread the nuts onto a baking sheet and place in preheated oven 5-7 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely.
  2. Line a 13 x 9-inch baking pan with foil letting the foil extend up the two short sides of the pan and overhang slightly on both ends.
  3. In a heavy saucepan, combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice. 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° to 240º F (soft-ball stage).
  4. Quickly stir in white chocolate chips, marshmallow crème, 3/4 cup walnuts and vanilla extract. Stir vigorously for 1 minute or until morsels are melted. Immediately pour into prepared pan and top with remaining 1/4 cup walnuts. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces.

Source: adapted from Very Best Baking

Still craving pumpkin treats? Check out a few of my favorite pumpkin recipes:

That’s a whole lotta pumpkin going on!

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31 Responses to Pumpkin Fudge

  1. LimeCake says:

    i’ve never heard or seen pumpkin fudge! this looks delicious!

  2. Joy says:

    Great recipe. I am loving it. I might try this for thanksgiving.

  3. fooddreamer says:

    You really are doing the pumpkin thing these days! I love it! The fudge looks incredible.

  4. i got an email that was meant for sweet peas kitchen a few days ago. haha. i got your spam! 🙂 your fudge looks lovely! i just had maple fudge and i think it’s got me on a new fudge kick for the year!

  5. Wow! I’ve seen a lot of pumpkin treats this fall, but never anything as creative as this! I bet this pumpkin fudge tastes amazing… It sure looks that way! Thanks for sharing and stopping by my blog.

  6. I love pumpkin – this fudge looks delicious. No need to stop the pumpkin trend anytime soon. As far as I’m concerned, carry on until Christmas! Cheers, Michelle

  7. bakingway says:

    OMG – I can’t wait to try this! Love, love, love pumpkin! Thanks!

  8. JehanP says:

    I’ve never heard of this but it looks delicious. Great new way to incorporate Pumpkin into desserts.

  9. Lucie says:

    Never heard of pumpkin fudge before–such a great discovery!!! Sounds perfect for a Halloween party.

  10. Wow, I’ve never made homemade fudge, but this sounds like a great first recipe to try! Sooo delicious!

  11. Maria says:

    Love this fudge! Perfect for this time of year!

  12. I love pumpkin in anything…and I’m sure that fudge is no exception. Yum!

  13. Mmmm, such lovely light coloring! And the walnut garnish is so smart.

  14. melissa says:

    thanks for the cool recipes i’m glad i stopped by to check out your blog

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  20. deb says:

    I am so ready for cooking with pumpkin! Your post was an irresistible trip straight into autumn. Pumpkin fudge for Thanksgiving, yes I will be making this to share.

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  22. Annette says:

    I love just about anything pumpkin, and I love the Pumpkin Show!! I can’t wait to make this fudge, it looks delicious!

  23. Melanie says:

    Mine is cooling now, but from licking the bowl, I can definitely say “yum.”

  24. AmyS says:

    Looking forward to making pumpkin fudge next week. It was such a hit last year!

  25. Colleen says:

    Can you use canned pumpkin?

  26. Becci says:

    Hi Christina, I made this fudge yesterday and left it in the fridge overnight. When I checked it today it still hadn’t set so I put it in the freezer for about 2 hours but it’s still quite soft and won’t come off the foil. Any ideas why? Thanks!

    • Christina says:

      I hate to hear that the fudge did not turn out for you. Did you let the mixture reach 234° to 240º F (soft-ball stage) before removing it from the heat? Did you use a candy thermometer? Accuracy in the cooking temperature is important, so it is also a good idea to check the accuracy of the thermometer by placing it in a pot of boiling water. The temperature should read 212 degrees F (100 degrees C). If it doesn’t just make sure you adjust the recipe temperature accordingly.

  27. Michelle says:

    I have made this recipe several times and EVERY person who has tried it has told me it was the best they have ever had. For real, this is so good. About to make a double batch right now!

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