Spicy Pumpkin Fudge

Read Reviews (73)

"Oh soo good! A nice alternative to traditional chocolate fudge. This recipe is a family favorite." — ranger1

Directions

Butter a 9x13 inch pan and set aside.
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.
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.
Remove from heat. Stir in butterscotch chips. When chips are melted, add marshmallow cream, nuts, and vanilla. Mix until well blended.
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.

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Reviews More Reviews

Most Helpful Positive Review

Dec 27, 2007

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 my own. I doubled the pumpkin to 1 cup and the pumpkin spice to 1 tablespoon. I used 1 cup of white chocolate chips and 1 cup of cinnamon chips which made it really yummy I thought. I lessened the sugar to two cups. I kept the butter, marshmellow and vanilla the same.

—ryan5678

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Most Helpful Critical Review

Sep 07, 2010

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 stirring, and the temp wouldn't go any higher. I'm left with a pan of delicious pumpkin goop that is not fudge. I really wanted to like this recipe...

—BCORTE

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85 Ratings

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Sep 30, 2007

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 the pumpkin to 1 cup as recommended by some of the other reviewers. I also increased the pumpkin pie spice by about 1/4 of a teaspoon and added another 1/4 teaspoon of cinnamon. I used a candy thermometer but did stop stirring before the 234 degree mark because my arm was getting tired!! (I think I was at about 228.)I also used the white chocolate chips --2cups--verses the butterscotch morsels. I added these 1/3 of a bag at a time, to minimize the chance that the mixture would seize and turn to sugar. My fudge turned out very smooth and creamy. This fudge has a nice taste and creamy texture and is a wonderful flavor for the fall season. It is VERY sweet so small pieces are plenty. My family and I will be making this one again!!!

—cricket4117

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May 23, 2008

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 flavor just can't come through. I prefer this without the nuts.

—CRAZY4SUSHI

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Sep 30, 2007

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 of the fudge, the rice krispies added a texture not unlike coconut, but it was still nice. I used 1/2 cup butter to insure that the fudge set-up and was happy with the drop in fat. I used 1 whole cup of canned pumpkin, which really added to the overall pumpkin flavor. I omitted the butterscotch chips altogether (nobody seemed to like them so I just did it) and used 1 1/2 cups white chocolate chips and 1/2 cup cinnamon chips. The fudge ultimately came out tasting a lot like pumpkin pie without the awful consistency. I did not have a candy thermometer so the first time I made this, it came out the consistency of granola or small grain gravel. It wasn't until later that I realized that you have to boil it over medium (not high) heat. The 2nd time around, after that adjustment, the fudge turned out great. I boiled over medium-high heat ("7") for 11 minutes (just to be safe) and had no problems. Enjoy!

—BC ByH2O

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Nov 13, 2006

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. 11/14/06. I used one stick of butter and half white/half butterscotch chips, and it set up perfectly. Great Recipe. I even got the compliment from someone who didn't want to swallow the fudge because it tasted so good. Will definitely make again!

—Amy

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Nov 22, 2005

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 incredible! This morning I brought some to work and dropped some of at my sister's house - and in two hours, I've given the recipe out to 8 people. What a hit!

—Kwappah

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Jun 16, 2007

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 some Rice Krispies just for kicks and it was great! Even with reducing the sugar it's still super rich, so you could probably cut back even more if you feel so inclined :)

—kap2

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Nutrition

Calories
211 kcal
11%

Carbohydrates
28.5 g
9%

Cholesterol
15 mg
5%

Fat
10.1 g
16%

Fiber
0.6 g
2%

Protein
1.2 g
2%

Sodium
63 mg
3%

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

Nutritional Information

Spicy Pumpkin Fudge

Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories: 211
Calories from Fat: 91

% Daily Value *
Total Fat 10.1g 16 %
Saturated Fat 5.9g 30 %
Cholesterol 15mg 5 %
Sodium 63mg 3 %
Potassium 68mg 2 %
Total Carbohydrates 28.5g 9 %
Dietary Fiber 0.6g 2 %
Protein 1.2g 2 %
Sugars 26g
Vitamin A 14 %
Vitamin C < 1 %
Calcium 3 %
Iron 2 %
** Thiamin 1 %
Niacin 3 %
** Vitamin B6 < 1 %
** Magnesium 5 %
** Folate 1 %

* 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.