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Pumpkin Fudge

Every Thanksgiving I look forward to the taste of pumpkin. This fudge lets me do that and every one loves it.—Marlene Fudge, Rushville, Indiana

117 ServingsPrep: 20 min. Cook: 40 min. + chilling

Ingredients

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
1 teaspoon vanilla extract

Directions

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, pecans and vanilla. Transfer to prepared pan.
Chill until firm.
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in.

2 of 2

Pumpkin Fudge (continued)

Directions (continued)

squares. Store in an airtight container in the refrigerator. Yield:
3 pounds.

Nutrition Facts: 1 piece equals 58 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 18 mg sodium, 8 g carbohydrate, trace fiber, trace protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.