Spiced Pumpkin Fudge Recipe - Allrecipes.com
Spiced Pumpkin Fudge Recipe
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Spiced Pumpkin Fudge

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"This classic holiday recipe delivers on the taste of the season -- a wonderful gift for your family and friends."

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Original recipe makes 1 -13x9 inch pan Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    2 hrs 30 mins


  1. Line 13 x 9-inch baking pan with foil.
  2. Combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan. 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 degrees F to 240 F (soft-ball stage).
  3. Quickly stir in morsels, marshmallow creme, nuts and vanilla extract. Stir vigorously for 1 minute or until morsels are melted. Immediately pour into prepared pan. 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. Makes about 3 pounds.
Kitchen-Friendly View


  • For Butterscotch Fudge:
  • Substitute 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Premier White Morsels.

Reviews More Reviews

Most Helpful Positive Review
Nov 13, 2009

I love it, my husband adores it, and my coworkers are now begging me to make it again. One tip that didn't occur to me beforehand: get the marshmallow creme out of the jar while you're prepping, not when you have to stir it in. It's gooey stuff and it really slowed me down!

Most Helpful Critical Review
Nov 20, 2009

Good. The only thing I changed was I used a 10 oz. bag of miniature marshmallows in place of the marshmallow creme.

Nov 18, 2009

This is soooo creamy and delicious. The only thing that I done differently was to use fresh pumpking and walnuts instead of pecans (only because that is what I had on hand). OMG! I will definitely be making this again this holiday season.

Jan 11, 2010

I have been accused of lacing this with drugs, it is addicting. I have made it so many times since Thanksgiving I dont need to look at the recipe any more and I am still getting request for it in January. This is so easy to make any one could, this would be a great first fudge for any one.

Nov 27, 2009

I made the butterscotch variation using butter and cooking to 238 degrees. I didn't have pumpkin pie spice so I substituted 2 tsp of my own mixture of cinnamon, ginger, nutmeg, allspice, and cloves. It's delicious, creamy, firm at room temp but melts in your mouth, and got rave reviews from all who tried it. It's a keeper!

Dec 18, 2009

This recipe was a huge favorite at work. I generally do not like fudge but this recipe has changed my mind. Will make again. I don'tkeep mixed spices around so I added my own amounts of cinnamon, nutmeg, ginger and cloves.

Nov 04, 2009

This fudge is very creamy, and tastes delicious. I followed the recipe exactly, and it turned out beautifully. The next time I will try it with 1/2 butterscotch chips, and a bit more pumpkin pie spice - just to see how it turns out.

Dec 17, 2010

after cooking to soft ball stage, 235 deg., I added the marshmellow & chips, only to have all of the "fudge" seize & seperate.


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  • Calories
  • 150 kcal
  • 7%
  • Carbohydrates
  • 21.5 g
  • 7%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 6.8 g
  • 10%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 39 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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