Pecan Pumpkin Pie Fudge Recipe

Name: Pecan Pumpkin Pie Fudge
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 1 cup firmly packed brown sugar; 1/2 cup Land O Lakes Butter; 1/2 cup Land O Lakes Half & Half; 1/2 cup mashed cooked pumpkin*; 1 1/2 teaspoons pumpkin pie spice; 2 cups miniature marshmallows; 1 (12-ounce) package (2 cups) white baking chips; 1 teaspoon vanilla; 1/2 cup chopped pecans

Servings: persons

1
Line 8- or 9-inch square pan with aluminum foil, extending over edges.
2
Lightly butter foil; set aside.
3
Combine sugar, brown sugar, butter, half & half, pumpkin and pumpkin pie spice in heavy 3-quart saucepan.
4
Cook 5-7 minutes over medium heat, stirring constantly, until mixture boils and sugar is dissolved.
5
Reduce heat to low.
6
Cook 7-12 minutes, stirring occasionally, until mixture reaches 234F (soft ball stage) on candy thermometer.
7
Remove from heat.
8
Stir in marshmallows, baking chips and vanilla until mixture is smooth; stir in pecans.
9
Pour into prepared pan.
10
Cool completely.
11
Remove fudge from pan using foil; remove foil.
12
Cut into 1-inch squares.
13
Store refrigerated in container with tight-fitting lid up to 3 weeks.
14
*Substitute canned pumpkin.

704

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup sugar, 1 cup firmly packed brown sugar, 1/2 cup Land O Lakes Butter, 1/2 cup Land O Lakes Half & Half, and more.

Yes, Pecan Pumpkin Pie Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pecan Pumpkin Pie Fudge

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions