Recipe by Libby's
"This classic holiday recipe delivers on the taste of the season -- a wonderful gift for your family and friends."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
packed light brown sugar
butter or margarine
NESTLE® CARNATION® Evaporated Milk
LIBBY'S® 100% Pure Pumpkin
pumpkin pie spice
NESTLE® TOLL HOUSE® Premier White Morsels
1 (7 ounce) jar
1 1/2 teaspoons
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!
Good. The only thing I changed was I used a 10 oz. bag of miniature marshmallows in place of the marshmallow creme.
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.
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.
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!
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.
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.
after cooking to soft ball stage, 235 deg., I added the marshmellow & chips, only to have all of the "fudge" seize & seperate.
* Percent Daily Values are based on a 2,000 calorie diet.
Spiced Pumpkin Fudge
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 61
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!