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Butterscotch Pumpkin Fudge

Total Time

Prep: 20 min. + cooling


3 pounds (117 servings)

Each one of these creamy, heartwarming treats is like a bite-sized pumpkin pie. —Kathleen Henne, Camp Hill, Pennsylvania
Butterscotch Pumpkin Fudge Recipe photo by Taste of Home


  • 1 teaspoon plus 3/4 cup butter or margarine, divided
  • 3 cups sugar
  • 1 can (5 ounces) evaporated milk
  • 1/2 cup canned pumpkin
  • 1 to 2 teaspoons pumpkin pie spice
  • 1 package (11 ounces) butterscotch chips
  • 1 jar (7 ounces) marshmallow creme
  • 1 teaspoon vanilla extract
  • 1 cup chopped almonds or pecans, toasted


  1. Line a 13x9-in. pan with foil. Butter foil with 1 teaspoon butter; set aside. In a saucepan, combine the sugar, milk, pumpkin, pumpkin pie spice and remaining butter. Cook over medium heat until candy thermometer reads 238° (soft-ball stage), stirring constantly.
  2. Remove from the heat. Stir in the chips, marshmallow creme and vanilla until smooth. Stir in nuts. Pour into prepared pan. Cool completely.
  3. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.

Nutrition Facts

1 piece: 60 calories, 3g fat (2g saturated fat), 4mg cholesterol, 14mg sodium, 8g carbohydrate (8g sugars, 0 fiber), 1g protein.

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