Rating: 3.5 stars
117 Ratings
  • 5 star values: 54
  • 4 star values: 13
  • 3 star values: 16
  • 2 star values: 12
  • 1 star values: 22

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.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

10 mins
20 mins
2 hrs
2 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; set pan aside.

  • 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.)

  • Remove saucepan from heat; remove thermometer from saucepan. Stir in cinnamon-flavored pieces until melted. Stir in marshmallow creme and walnuts.

  • 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.

Nutrition Facts

68 calories; fat 3g; cholesterol 4mg; saturated fat 2g; carbohydrates 10g; mono fat 1g; poly fat 1g; sugars 9g; vitamin a 243IU; sodium 14mg; potassium 12mg; calcium 10.1mg.