Pumpkin Pie Fudge Recipe

I am excited to be sharing with all of Anjanette’s readers my Pumpkin Pie Fudge. I am Candi from over at A Day in Candiland and I blog about recipes that are for the most part desserts. I am a big Pumpkin fan and a big Fudge fan, so I decided the two shall become one. Fudge is one of those recipes that seems hard but really isn’t. You usually need to work with a candy thermometer, so you will want to have one for this recipe. I did not include pecans but you can add them chopped if you want some extra crunch and flavor.

A Day in Candiland Recipe: Pumpkin Pie Fudge

This is also a large recipe. Some fudge recipes are made in an 8 X 8 pan, this is made in a 9 X 13 pan, so its perfect for the holidays or gift giving. Just wrap them up in either a cute tin or a small plate with a bow and a cute gift tag.

A Day in Candiland Recipe: Pumpkin Pie Fudge


Author: Candi Elm


  • 2 cups granulated sugar
  • 1 cup light brown sugar
  • ¾ cup unsalted butter
  • 5 oz or ⅔ cup of evaporated milk
  • ½ cup canned pumpkin
  • 2 teaspoons pumpkin pie spice
  • 2 cups white chocolate chips
  • 1 -7 oz jar of marshmallow creme
  • 1½ teaspoon of vanilla extract


  1. Line a 9 X 13 baking pan with foil leaving some hanging over the sides.
  2. Combine the granulated sugar, brown sugar, evaporated milk, pumpkin, butter and pumpkin pie spice in a large saucepan. 
  3. Bring to a full rolling boil over medium heat, stirring constantly. 
  4. Continue to stir while boiling for 10 minutes or until candy thermometer reaches 234 degrees F.
  5. Quickly stir in the white chocolate chips, marshmallow creme, and vanilla extract. 
  6. Stir with wooden spoon for 1 minute or until chips have melted. 
  7. Immediately pour into the prepared pan. Let stand for 2 hours. 
  8. Refrigerate overnight and then cut into 1-inch pieces.

This recipe was slightly adapted from Cooks.com

What is your Pumpkin Recipe?