Calling all pumpkin lovers! This fabulous fall treat recipe will be a great addition for any occasion or dessert. You can make this Easy Pumpkin Fudge Recipe to share with family and friends or add this pumpkin dessert to your holiday buffet. Make pumpkin fudge instead of pumpkin pie this Thanksgiving!
Tis the season for all things pumpkin! I’m a happy girl this time of the year and this pumpkin recipe is a Fall favorite of mine.
This pumpkin fudge recipe was first published on About a Mom in September of 2011. It has been updated with new images, but the scrumptious recipe remains the same.
If you love a good pumpkin treat, take a look at these recipes too:
Easy Pumpkin Fudge Recipe
This Pumpkin Fudge recipe doesn’t have many complex ingredients and is perfect for the fall season. The first bite you take will be a creamy burst of flavor. The directions are simple and easy to follow. You are going to be making this pumpkin fudge year after year.
What Mix In’s Can I Add to Pumpkin Fudge?
You always want mix ins to compliment your Pumpkin Fudge. Some of the best choices are drizzles like caramel, toffee, or chocolate. You can also add other things like chocolate chip, white chocolate chips
How Long is Fudge Good?
You want to store your Pumpkin Fudge recipe the correct way to have longer lasting shelf life. At room temp this recipe will last about 2 weeks. In the fridge, it will last for 3-4 weeks and in the freezer will be “good” for as long as it’s there. And also make sure it is in a secure air-tight container.
- 2 tablespoons butter
- 2 ½ cups white sugar
- 2/3 cup evaporated milk
- 1 cup white chocolate chips
- 7 ounces marshmallow creme
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 3/4 cup canned pumpkin
How to Make a Pumpkin Fudge Recipe
Line a 9×9 inch pan with aluminum foil, and set aside.
In a 3 quart saucepan, heat milk and sugar over medium heat.
Bring to a boil, stirring occasionally with a wooden spoon.
Mix in pumpkin puree and cinnamon; bring back to a boil.
Stir in marshmallow creme and butter.
Bring to a rolling boil.
Cook, stirring occasionally, for 18 minutes.
Remove from heat, and add white chocolate chips and vanilla.
Stir until creamy and all chips are melted.
Pour into prepared pan.
Cool, remove from pan, and cut into squares.
Store in a cool, dry place.
Easy Pumpkin Fudge Recipe
- Line a 9x9 inch pan with aluminum foil, and set aside.
- In a 3 quart saucepan, heat milk and sugar over medium heat.
- Bring to a boil, stirring occasionally with a wooden spoon.
- Mix in pumpkin puree and cinnamon; bring back to a boil.
- Stir in marshmallow creme and butter.
- Bring to a rolling boil.
- Cook, stirring occasionally, for 18 minutes.
- Remove from heat, and add white chocolate chips and vanilla.
- Stir until creamy and all chips are melted.
- Pour into prepared pan.
- Cool, remove from pan, and cut into squares.
- Store in a cool, dry place.
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