Pecan Pumpkin Pie Fudge – a delicious recipe with sugar, brown sugar, Butter, mashed cooked pumpkin, pumpkin pie spice, marshmallows. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
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
33
g
Fat
106
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
