Pumpkin Pie Fudge Recipe – a delicious recipe with granulated sugar, butter, milk, solid pack pumpkin, pumpkin pie spice, butterscotch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a 3 x 9-inch pan or pyrex dish with foil.
2
Or you can butter it instead of using foil.
3
In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice.
4
Cook over medium-high heat.
5
Bring to a boil, stirring constantly until mixture reaches 234F (use a candy thermometer - the mixture MUST reach 234F.
6
It is the Soft Ball stage of candy, and needs to reach that heat for the candy to set up.)
7
Remove from heat; quickly stir in butterscotch morsels, marshmallow creme, nuts and vanilla.
8
Mix until well blended.
9
Quickly pour into greased or lined pan and spread evenly.
10
Cool and cut into little squares.
11
Seal the candy in an airtight container and keep it at room temperature or in the refrigerator for up to two weeks.
1703
kcal
Calories
124
g
Fat
157
g
Carbs
4
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 9 ingredients. The key ingredients include: 3 cups granulated sugar, 3/4 cup butter, 1 (5 1/3 oz.) can evaporated milk, 1/2 cup solid pack pumpkin, and more.
Yes, Pumpkin Pie Fudge Recipe 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
