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Pumpkin Fudge

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First, I must apologize for all the sweet treat posts lately, including today’s pumpkin fudge recipe.  The Fall season has put me in the baking mood.  I love to bake!  I had a long list of stuff I wanted to try before Halloween.  Unfortunately, I’m not gonna get to all that I want to this year.  However, now I know where to pick up next year.

I still have a few more sweets  that I want to share before Halloween.  I do promise that I have two good main dishes and a side planned for this week.  Then next week, I have a breakfast planned and a good side for Halloween.  I also have a giveaway again this week that I will start tomorrow so make sure to stop back then.

Pumpkin Fudge | realmomkitchen.com

So on to today’s recipe.  This recipe comes from one of my favorite sites, Recipe Girl.  Love her stuff!  I love fudge that you can get from fudge shops, however, I’ve never really found a recipe to make at home that I love except for the recipe from my husband’s grandmother.  It is the best but requires beating the stuff forever with a wooden spoon.  Last time we made it, we broke my favorite wooden spoon.  However, this fudge was easier than grandma’s recipe and it was fabulous.

Now it doesn’t really have a pumpkin flavor to it. 

It just has a fabulous flavors of Fall, but I am sure the pumpkin helps make this fudge healthier.  I mean your gettin veggies and fiber in this fudge.  Can fudge be healthy?  With this one I am saying yes. At least that’s what I am tellin myself every time I eat a piece.

Now, I only added half the amount of toasted pecans when I made this.  This was definitely a mistake.  The pecans were what helped make this fudge so delicious.  I would highly recommend adding ALL the pecans.  I would also recommend toasting them.   Toasting nuts really brings out the flavor.  Love it!  Do it!  All you do to toast them is stick them on a cookies sheet.  Place them in a 350 degree oven for 4 minutes. Give them a stir and cook them for another 4 minutes.  Let them cool and that’s it.  Oh, and Lori from Recipe Girl let me know that this fudge can be frozen.

I have a bonus recipe that I want to make sure new followers check out.  It’s a recipe I posted last year for Candy Corn Cookies.  Another sweet treat to celebrate Halloween with.

Pumpkin Fudge | realmomkitchen.com

Pumpkin Fudge

Real Mom Kitchen

5 from 1 vote
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  • 3 cups granulated sugar
  • ¾ cup melted butter
  • cup evaporated milk
  • ½ cup canned pure pumpkin
  • 2 Tbs corn syrup
  • 1 tsp pumpkin pie spice
  • 12 oz package white chocolate morsels
  • 7 oz jar marshmallow crème
  • 1 cup chopped pecans toasted (optional, but I highly recommend))
  • 1 tsp vanilla extract


  • Line 9″ square pan with aluminum foil. Spray with nonstick spray.
  • Stir together first 6 ingredients in a 3½ quart saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.
  • Once mixture reaches 234°, remove from heat and quickly stir in remaining ingredients until well blended.
  • Pour into prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares. Yield: About 3 pounds
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5 from 1 vote (1 rating without comment)

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