This pumpkin fudge recipe is easy to follow and results in delicious, creamy fudge. Perfect for the holidays!
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Pumpkin Fudge from Scratch
Fall is in the air and that means one thing – pumpkin season is here! This pumpkin fudge recipe is the perfect way to celebrate the autumn season. It’s made with real pumpkin puree, so it has a delicious pumpkin taste. And it’s super easy to make, so you can have a batch ready in no time.
Serve this fudge at your next party and watch it disappear or give it as a holiday gift. Everyone will love its creamy texture and delicious pumpkin flavor. Plus, it’s a great way to show off your baking skills.
Do I Need a Candy Thermometer?
You do not need a candy thermometer for this recipe. I love having one on hand and I use it often, but it is not something you have to have.
What’s the Difference Between Sweetened Condensed Milk and Evaporated Milk?
Sweetened condensed milk is made by removing water from milk and then adding sugar. It’s thick, creamy, and very sweet. It’s often used in desserts like fudge, pudding, and pie.
Evaporated milk is made by removing water from milk, but no sugar is added. It’s thinner than condensed milk and has a slightly different flavor. It can be used in place of cream or milk in many recipes.
So, which one should you use in this fudge recipe? While some homemade fudge recipes use sweetened condensed milk, this recipe is a true homemade pumpkin pie fudge, so it is uses evaporated milk. It is important to use the correct type of milk because sweetened condensed milk is thick and sweet, and that is not what you want.
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Does Pumpkin Spice Fudge use Pumpkin Puree or Pumpkin Pie Filling
To make pumpkin pie fudge, you want to make sure that you are using pumpkin puree. Pumpkin pie filling has more ingredients than you need and it is much more liquid because of the milk added. If you use pumpkin pie filling instead of pumpkin puree, your pumpkin fudge will not set.
Can I Use Homemade Pumpkin Pie Spice
Of course. You can make your own pumpkin pie spice. I like to keep a batch of pumpkin pie spice on hand. It is easy to make and when you place it in an airtight container, it will last for months.
How to Make Pumpkin Pie Spice
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
Mix all of the spices together in a bowl and place in a small jar or airtight container.
Using Marshmallows instead of Marshmallow Creme
I always recommend using marshmallow creme before using marshmallows. If you can’t find marshmallow creme, you can use mini marshmallows. You will need 1 1/2 cups of chopped marshmallows for this recipe. Add them during the cooking process when you would add the creme and then you can replace the marshmallow creme with marshmallows.
Should I use either salted or unsalted butter
It really doesn’t matter which type of butter you use for this recipe. I have made it with both salted and unsalted butter and it turns out great either way. However, I prefer to use unsalted butter so that it doesn’t interfere with the flavors of the pumpkin spice, since this recipe does not use salt.
Homemade Fudge with Nuts
I am not adding nuts to this pumpkin fudge but you certainly can. Typically pecans or walnuts are mixed together with pumpkin or in fudge in general. If you want to add nuts, I would recommend adding 1 cup of chopped nuts. Add them right before you pour the fudge mixture into the pan.
More Pumpkin Spice Fudge Variations and Add Ins?
There are other things that you can add into the pumpkin spice fudge. You can add in raisins or cranberries. You can also add in chocolate chips, white chocolate chips, or butterscotch chips.
Another thing I love to add to this pumpkin spice fudge is maple flavors. You can add maple syrup or just maple extract.
The Easiest Way to Cut Fudge
Before you make the fudge, you want to line the baking pan with parchment paper. I like to make the sides go up the edge of the pan so that it is easy to grab. This lets me lift the fudge right out of the pan.
The easiest way to cut the fudge is to remove the parchment paper and bring the fudge out of the pan. Then use a sharp knife to cut the pumpkin pie fudge into square. Clean the knife between cuts to create the cleanest cuts.
If you have a hard time cutting fudge, try using dental floss. It will help you get nice, clean cuts without the fudge sticking to your knife.
How Long Does Pumpkin Fudge Last?
Pumpkin fudge will last for 2-4 weeks when stored properly. Store the fudge in an airtight container at room temperature or in the fridge.
Does Pumpkin Fudge need to be refrigerated?
Pumpkin fudge can be stored at room temperature for up to 2 weeks. I like to store mine in an airtight container on the counter. If it’s hot where you live, you may want to store it in the fridge.
When you keep the fudge in the refrigerator, it will last for up to 4 weeks. But, it may get hard, so you will want to let it sit out at room temperature for a little while before serving.
How to Freeze Pumpkin Fudge
Pumpkin fudge freezes well. Wrap the fudge tightly in plastic wrap or place it in a freezer safe container. Pumpkin fudge will last for up to 3 months in the freezer.
Thawing Frozen Fudge
To thaw frozen fudge, place it in the fridge overnight or at room temperature for a few hours.
How to Package Fudge to Give as Gifts
This pumpkin spice fudge makes a great gift for teachers, friends, neighbors, and coworkers. It also makes a great hostess gift or holiday party favor.
If you want to give this pumpkin spice fudge as gifts, I recommend packaging it in small cellophane bags. You can buy these at most craft stores or online. Then tie a piece of twine or ribbon around the bag and add a gift tag.
You could also package the fudge in a small box lined with parchment paper. Just layer the fudge in the box and then close it up. You can find small boxes at most craft stores or online.
Pumpkin fudge is a delicious and easy treat to make at home. This recipe uses pumpkin puree and pumpkin pie spice for all of the flavor and it is made with just a few simple ingredients. You can make this fudge with or without nuts, and it is always a hit! If you are looking for an easy and delicious fall treat, this pumpkin fudge recipe is for you!
More Pumpkin Desserts
- Healthy Pumpkin Cheesecake Bites
- No Churn Pumpkin Cheesecake Ice Cream Recipe
- Slutty Pumpkin Cheesecake Bars
- Triple Layered Pumpkin Brownie Recipe
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- Evaporated milk
- White sugar
- Pumpkin puree
- Pumpkin pie spice
- White chocolate chips
- Marshmallow cream
- Vanilla extract
How to Make Easy Pumpkin Fudge Recipe
Line an 8×8 baking pan with foil. Spray foil with nonstick cooking spray and set aside.
In a large saucepan, combine sugar and milk. Heat on medium heat, stirring frequently and bring sugar to a boil for 2 minutes. It will be bubbly and frothy.
Stir in pumpkin and spices and heat on medium low heat, stirring frequently until smooth. Continue to boil for 18 minutes, stirring frequently and watching the mixture doesn’t boil over. Remove from heat and let set for 3 minutes.
Stir in butter until melted. Add chocolate chips and let set for five minutes so they melt, and then stir until smooth. Stir in marshmallow cream until smooth and pour into prepared pan.
Refrigerate for 4-6 hours or overnight. Remove from pan by lifting out the foil and peeling away the sides.
Use a knife, wiped clean after each cut, to cut fudge into 25 squares.
More Easy Fudge Recipes
- Easy 2 Ingredient Mint Chocolate Frosting Fudge
- The Best Heath Bar Toffee Fudge Recipe- Only 4 Ingredients
- Amazingly Easy Copycat Twix Fudge Recipe Everyone Will Love
- Candy Cane Fudge
- Cookie Monster Fudge
- Cake Batter Red Velvet Fudge Recipe
Pumpkin Fudge Recipe
- 2/3 cup evaporated milk
- 2-1/2 cups white sugar
- 3/4 cup pumpkin puree not pumpkin pie filling
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 cup white chocolate chips
- 7 ounces marshmallow cream
- 2 tablespoons butter
- 1 teaspoon vanilla
- Line an 8×8 baking pan with foil. Spray foil with nonstick cooking spray and set aside.
- In a large saucepan, add milk and sugar. Heat on medium low heat, stirring frequently and bring sugar to a boil for 2 minutes. It will be bubbly and frothy.
- Stir in pumpkin and spices and heat on medium low heat, stirring frequently until smooth. Continue to boil for 18 minutes, stirring frequently and watching the mixture doesn’t boil over. Remove from heat and let set for 3 minutes.
- Stir in butter until melted. Add chocolate chips and let set for five minutes, and then stir until smooth. Stir in marshmallow cream until smooth and pour into prepared pan.
- Refrigerate for 4-6 hours or overnight. Remove from pan by lifting out the foil and peeling away the sides. Use a knife, wiped clean after each cut, to cut fudge into 25 squares.
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