- 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
- 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. squares. Store in an airtight container in the refrigerator. Yield: 3 pounds.
Reviews for Pumpkin Fudge
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My daughter and I just finished making this fudge. I used butterscotch chips instead of cinnamon chips. I have not made old fashioned fudge in years, but this recipe was well worth it and it tastes great. It also makes the house smell wonderful. I'm making another batch tonight.
I made this for a church pitch-in dinner at Thanksgiving and for a board dinner; and each time the fudge was loved and ate up. I am going to make it a tradition to make every year at Thanksgiving.
Was very unsure at first about this recipe at first, but wanted to make something different for the holidays. Its just like eating a piece of pumpkin pie. I am definitely going to make it again!!
I took it to a Church pitch-in and they gobbled it up. I'm getting ready to make it a second time for another pitch-in!!
I made this for a work potluck, where people loved it. I let my family have a sample first, and they asked when are you going to make some just for us?