Spicy Pumpkin Fudge

Spicy Pumpkin Fudge

ranger1 0

"Oh soo good! A nice alternative to traditional chocolate fudge. This recipe is a family favorite."
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servings 211 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 28.5g
  • 9%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Butter a 9x13 inch pan and set aside.
  2. Preheat oven to 300 degrees F (150 degrees C). Arrange almonds on a cookie sheet and place in oven to toast. Stir frequently. Do not burn. Remove from oven and set aside.
  3. In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes.
  4. Remove from heat. Stir in butterscotch chips. When chips are melted, add marshmallow cream, nuts, and vanilla. Mix until well blended.
  5. Immediately pour butterscotch mixture into prepared pan. Spread evenly. Cool at room temperture. Cut into squares, and store in the refrigerator in an air-tight container.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 89 Ratings

Most helpful positive review

I give this recipe 4 starts but my fudge was worth 5 stars. It's was sooo good but I had to make changes to accomplish it. I read the reviews of others and took some advice from each to create m...

Most helpful critical review

I don't understand what happened to my batch of pumpkin fudge. I boiled it for over a half hour, stirring constantly, and it wouldn't go over 220. I let it boil for ten minutes, without stirri...

I give this recipe 4 starts but my fudge was worth 5 stars. It's was sooo good but I had to make changes to accomplish it. I read the reviews of others and took some advice from each to create m...

After reading all the reviews, I was a little nervous about trying this recipe however, I was pleasantly surprised at how my fudge turned out. I did cut down the butter to 1/2 cup and increased ...

If you want the pumpkin flavor to come through, use vanilla baking chips or white chocolate chips. Then, the recipe is a 5 star for me. The butterscotch chips are too dominating and the pumkin f...

This was such a unique fudge! It's very existence warrants 5 stars even if I made some changes. Okay, so here they are: I used rice krispies instead of almonds. After absorbing the moisture o...

Used white chocolate chips. Would have been wonderful, if it would have ever set up. Tried to make it 3 separate times. Will try one more time before giving up on the recipe. Follow Up. 11/1...

This was the first time I made fudge - even without a thermometer! (Boiled it for 10 minutes.) I used cinnamon chips instead of butterscotch because I like a lot of spice, and the fudge came out...

This is a great recipe! I halfed the butter, left out a cup of sugar, and used half white choc. chips instead of all butterscotch. I also left out the almonds (didn't have any) but I threw in so...

I really liked this recipe, though it took 2 attempts. The first time, it just didn't set. The second time I used only one stick of butter. As suggested by others, I used 1 cup of butterscotc...

I started making this last year at Thanksgiving and it has been a hit every time. Be extremely careful with the 234 degree temp or it won't be the right consistency. I always use 1 c. buttersc...