Pumpkin Fudge

Try your hand at this pumpkin fudge recipe. Made with canned pumpkin, cinnamon, marshmallow cream and toasted walnuts, this no bake fudge is quick and delicious. Set out squares of this pumpkin spice fudge alongside chocolate fudge and a fruity sweet for a pretty, mouthwatering display of confections.

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Pumpkin Fudge

Reviews (0)

3.5 by 128 people

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  • Makes: 96 servings
  • Prep: 10 mins
  • Cook: 20 mins
  • Cool: 2 hrs

Pumpkin Fudge

Directions

  1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; set pan aside.
  2. In a 3-quart heavy saucepan combine sugar, butter, evaporated milk, and pumpkin. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 234 degrees F, soft-ball stage (20 to 25 minutes). (Adjust heat as necessary to maintain a steady boil.)
  3. Remove saucepan from heat; remove thermometer from saucepan. Stir in cinnamon-flavored pieces until melted. Stir in marshmallow creme and walnuts.
  4. Immediately spread fudge evenly in prepared pan. Score into squares while warm. Let fudge cool to room temperature. When fudge is firm, use foil to lift it out of pan. Cut into squares. Cover tightly and chill for up to 1 week. Do not freeze. Makes about 96 pieces.
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Nutrition Facts (Pumpkin Fudge)

  • Per serving:
  • 68 kcal cal.,
  • 3 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 4 mg chol.,
  • 14 mg sodium,
  • 10 g carb.,
  • 0 g fiber,
  • 9 g sugar,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (10)

128 Ratings
191 Days Ago
I used pumpkin spice chips and its everyones favorite. They love it.
629 Days Ago
What are cinnamon pieces???? Red hots?
909 Days Ago
I made it and a lot of people said it was too sweet, so I'll probably add less cinnamon chips next time. But also, my fudge didn't want to set correctly and was very melty. Anyone know how to fix that?
Diana 920 Days Ago
I must agree with those who did NOT like the outcome of this recipe.

I followed the directions meticulously and it looked great until I

stirred in the cinnamon chips. After I "poured" it into the pan there

was an oily slick which I had to remove with paper towels. It's not

pleasant to eat either and I love things with cinnamon in them.

Waste of ingredients and time.
Karyn Henderson 945 Days Ago
It says 1/2 can of pumpkin is that a 1/2 can of regular size or large
Randy Thorne 961 Days Ago
What can I substitute for the cinnamon pieces or chips? None in town.
Erica Goss 973 Days Ago
If you are getting grainy texture, you're overcooking the mix or the heat is too high - too much moisture has evaporated from the fudge. How it can turn out tasting like evaporated milk is puzzling, considering, if anything, it should taste very sweet given the amount of sugar and marshmallow creme in the recipe. This is a very tried and true basic fudge recipe. I have used it for years. Even though I have made dozens upon dozens of batches of fudges for years, I sometimes still have bad batches. It is always my preparation that is the issue. Being a cook baker or cook doesn't always translate to making confections - it's a totally different thing. This recipe is not "fool proof," thus, not super easy, but it is doable, just may take time to perfect the technique of making fudge by this sort of recipe. I have made pumpkin fudge, but prefer using the pumpkin pie mix instead of plain pumpkin or can add the pie spices to the plain pumpkin. I find this recipe too bland otherwise. I have made it both with and without the cinnamon chips (which are like chocolate chips, but cinnamon in flavor - may not be available everywhere) and don't have a preference either way.
Lynda Mccollum 978 Days Ago
after reading the remarks I dont know what to do...I really wanted to try this....
Scott Hager 980 Days Ago
This came out better than I anticipated.



I actually/luckily made a double batch the first round



Use Hershey's Cinnamon Chips for the "cinnamon pieces", and toast the chopped walnuts for 10-15 mins.



Taste just like pumpkin pie. Amazing.
Martine Bykowski 981 Days Ago
Is there such a thing as cinnamon flavored chips - like butterscotch chips? Never heard of cinnamon flavored pieces before.

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