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Enjoy the warm flavors of fall with this Pumpkin Pie Fudge recipe. So soft and smooth with pure pumpkin, pumpkin pie spice, and a few special ingredients like marshmallow creme that makes the fudge super soft and rich texture – similar to the popular fantasy fudge recipe but with pumpkin pie flavors.

For more fun fudge flavors be sure and try Chocolate Chip Cookie Dough Fudge, White Chocolate Peppermint Fudge, or Sugar Cookie Fudge.

Pile of fudge with pecans on it.

Pumpkin Pie Fudge Recipe

Enjoy classic pumpkin pie in a new way with this soft and not-too-sweet pumpkin pie fudge recipe. Tastes just like a pumpkin pie, similar to this No Bake Marshmallow Pumpkin Pie, but in fudge form with chopped pecans or walnuts.

The ‘secret ingredient’ to amazing fudge is the additional of marshmallow creme – similar to the popular fantasy fudge, marshmallow creme adds moisture, softness, and believe it or not helps to make the fudge not as cloyingly sweet.

Stack of fudge on a white background

Ingredients You Need To Make Pumpkin Fudge With Pumpkin Spice

  • Granulated Sugar
  • Light Brown Sugar
  • Unsalted Butter – Salted butter can be used if that’s what you have. You may want to reduce the salt in the recipe and just use a pinch, or use the full amount of salt for a salty + sweet balance to the fudge.
  • Evaporated Milk
  • Pure Pumpkin – Use 100% pure pumpkin and not pumpkin pie filling.
  • Pumpkin Pie Spice
  • White Chocolate Chips – I recommend using a really good quality white chocolate chips like from the Ghiradelli brand or Guittard brand.
  • Marshmallow Fluff
  • Vanilla Extract – For the best flavor, use pure vanilla extract.
  • Salt – Use sea salt, kosher salt, or regular iodized table salt.
  • Chopped Pecan or Walnuts – This is an optional addition, but I totally recommend adding it, and it provides a salty taste and really crunchy texture in contrast to the soft fudge.
Labeled Ingredients

How To Make Pumpkin Pie Fudge (With or Without Walnuts)

  1. Line a 13×9 baking dish with parchment paper or foil. Lightly spray the parchment paper or foil with nonstick cooking spray. Set aside.
  2. In a saucepan, over medium heat, add the sugar, brown sugar, butter, evaporated milk, pure pumpkin, and pumpkin pie spice. Let it heat, while stirring constantly, until the butter is completely melted.
  3. Bring the mixture to a boil. Once boiling, keep the heat the same, and let it cook for 20 minutes while stirring to keep the sugar from scorching to the bottom of the pot.
  4. Remove it from the heat after 20 minutes, or when the mixture reaches 234 degrees F, which is the softball stage using a candy thermometer.
  5. Immediately mix in the white chocolate chips, marshmallow fluff, vanilla extract, and salt. Stir until all the white chocolate chips are melted and combined well.
  6. Pour the fudge into the prepared pan. Sprinkle the chopped nuts over top and press them gently into the fudge.
  7. Let the fudge rest at room temperature until it is completely set. Slice into small squares and store them inside an airtight container until you’re ready to serve.
Process photos showing how to make this fudge recipe with pumpkin and pumpkin spice.
Process photos showing how to make this fudge recipe with pumpkin and pumpkin spice.
Process photos showing how to make this fudge recipe with pumpkin and pumpkin spice.
Process photos showing how to make this fudge recipe with pumpkin and pumpkin spice.
Process photos showing how to make this fudge recipe with pumpkin and pumpkin spice.

What Are Some Changes & Variations I Can Make To This Pumpkin Fudge Recipe?

  • White Chocolate Bars : Instead of using a bag of white chocolate chips, you can use three (4 ounce) bars of white chocolate baking bars. Chop them up into small pieces before adding them to the fudge mixture.
  • Garnishes : Instead of chopped nuts, try using Fall sprinkles or a pumpkin shaped sprinkle mix.
Overhead picture of a plate of pumpkin fudge with a towel and other things around it.

How To Properly Store Fudge

There are several ways that you can properly store fudge.

  • Room Temperature : This is the preferred way to store fudge. Store the pieces of fudge inside an airtight container, or keep them inside the baking pan covered, for up to 7 days. You can also store the fudge inside Ziploc bags, tin container, or Tupperware. Use parchment paper between the layers of fudge to keep them from sticking together.
  • Freezer : Wrap individual pieces of fudge in plastic wrap, and then place them all inside a freezer-safe Ziploc bag. Make sure to squeeze all of the air out of the bag and place it in the freezer for up to 2 months. Thaw in the fridge overnight before serving. You can also put out one piece of fudge, at room temperature, for it to soften before eating.
  • Refrigerator : Room temperature is the preferred way to store fudge, but if you like chilled fudge, then keep it inside the fridge for up to 2 weeks. Eat it chilled or let it come to room temperate to soften slightly before eating. Fudge stored long-term in the fridge can dry out.
A white basket of fudge with pecans.
Plate of fudge

Recipe Tips For Success

  • Keep a close eye on the sugar mixture while it’s boiling, and make sure to stir it very frequently, to ensure it does not scorch or burn to the bottom of the saucepan. This is not one of those recipes where you can leave it cooking on the stove, you need to stay with it the whole time and stir it very frequently.
  • This recipe was inspired by the Fantasy Fudge recipe with has marshmallow creme in it. The marshmallow cream is the ‘secret ingredient’ in any great fudge recipe cause it provides a soft texture and almost makes the fudge less-sweet than if you didn’t add it.
  • Fudge is rich! It’s best served in small squares.
  • Fudge can be served at room temperature OR it can be served chilled from the fridge. I like to eat it both ways. Fudge eaten at room temperature allows for a softer texture, while chilled fudge has a firmer texture with that great cold taste.
Squares of this recipe on parchment paper.

More Pumpkin Recipes You’ll Love

Plate of fudge
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Pumpkin Pie Fudge


Author Jessica – Together as Family
Course Dessert, Pumpkin
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Set Time 1 hour
Total Time 1 hour 30 minutes
Servings 48
Enjoy the warm flavors of fall with this Pumpkin Pie Fudge recipe. So soft and smooth with pure pumpkin, pumpkin pie spice, and a few special ingredients like marshmallow creme that makes the fudge super soft and rich texture

Ingredients
  

  • 12 tablespoons unsalted butter
  • cups granulated sugar
  • cups packed light brown sugar
  • 3/4 cup evaporated milk
  • 1/2 cup pure pumpkin
  • 2 teaspoons pumpkin pie spice
  • 1 bag (12 oz) white chocolate chips
  • 1 jar (7 oz) marshmallow fluff
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt or sea salt
  • 1/2 cup chopped pecans or walnuts (optional, less or more to taste)

Instructions

  • Line a 9×13 baking pan with parchment paper or foil. Spray it lightly with cooking spray. Set aside.
    * Tip : I like to first spray the pan and then press the parchment paper, or foil, into the pan. The spray helps the paper or foil adhere to the pan and not move around when pouring in the fudge.
  • Into a large saucepan, over medium heat, add the butter, sugar, light brown sugar, evaporated milk, pure pumpkin, and pumpkin pie spice.
    12 tablespoons unsalted butter, 1½ cups granulated sugar, 1½ cups packed light brown sugar, 3/4 cup evaporated milk, 1/2 cup pure pumpkin, 2 teaspoons pumpkin pie spice
  • Bring the mixture to a boil, while stirring very frequently, making sure to not increase the heat. The heat must always stay at medium!
  • Once boiling, keep cooking while stirring it frequently, and let it boil for 20 minutes or when the mixture reaches 234℉ or the softball stage on a candy thermometer.
    * It's important to stir very frequently to keep the sugar from scorching and burning to the bottom of the pan.
    * A candy thermometer is not necessary but if you have one then use it. Once it's boiling, set the timer for 20 minute and let it cook while stirring frequently. Do not change the heat setting on the stove top. After 20 minutes at medium heat, it will be ready to go at the correct temperature.
  • Remove the pan from the heat and immediately add in the white chocolate chips, marshmallow fluff, vanilla extract and salt. Stir until all of the chocolate chips are melted and it's a smooth mixture.
    1 bag (12 oz) white chocolate chips, 1 jar (7 oz) marshmallow fluff, 1 teaspoon vanilla extract, ¼ teaspoon kosher salt or sea salt
  • Pour the fudge into the prepared pan and sprinkle the chopped nuts over top (if using). Gently press them down into the fudge.
    1/2 cup chopped pecans or walnuts
  • Let the fudge rest, at room temperature, until it is set. About 1-2 hours. Slice the fudge into small squares and store it inside an airtight container at room temperature until ready to serve.

Notes

  • Keep a close eye on the sugar mixture while it’s boiling, and make sure to stir it very frequently, to ensure it does not scorch or burn to the bottom of the saucepan. This is not one of those recipes where you can leave it cooking on the stove, you need to stay with it the whole time and stir it very frequently.
  • This recipe was inspired by the Fantasy Fudge recipe with has marshmallow creme in it. The marshmallow cream is the ‘secret ingredient’ in any great fudge recipe cause it provides a soft texture and almost makes the fudge less-sweet than if you didn’t add it.
  • Fudge is rich! It’s best served in small squares.
  • Fudge can be served at room temperature OR it can be served chilled from the fridge. I like to eat it both ways. Fudge eaten at room temperature allows for a softer texture, while chilled fudge has a firmer texture with that great cold taste

Nutrition

Calories: 140kcal | Carbohydrates: 21g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 25mg | Potassium: 52mg | Fiber: 0.2g | Sugar: 20g | Vitamin A: 497IU | Vitamin C: 0.2mg | Calcium: 33mg | Iron: 0.2mg

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