If it’s 92 degrees and you buy a jar of pumpkin puree, will the weather get cooler? No, but I won’t let that stop me from trying to force summer out the door 🙂
Christmas Eve and Thanksgiving Eve have always been “Pie Days.” A large family gathering means baking lots and lots of pies. Our standard Thanksgiving pie needs alone go something like this: 10 chocolate pies (I swear), 3 pecan pies, and 2 pumpkin pies. There were one or two other “experimental” flavors thrown in occasionally: chocolate chess, cherry, mince meat (where has this stuff been all my life?!), buttermilk, sweet potato… You get the picture.
I’ve always associated pumpkin with Thanksgiving – and only in the form of pie for dessert. So it wasn’t a surprise that I started thinking about Turkey & Cranberry sandwiches as I stirred my lil’ arm off making Pumpkin Pie Fudge, trying my darnedest to will that candy thermometer up just 5 more degrees.
The texture of the pumpkin fudge was nice and smooth – I’ve sent a batch or two of homemade chocolate fudge to a goopy, grainy death in my day. The flavor is dangerous. It’s not overwhelmingly pumpkin, nor is it overwhelmingly white chocolate. Each square is like taking a bite of mellow pumpkin pie. I don’t know that I’d change a thing next time but boy, are they sweet. I’m just hoping I can find a pumpkin fan or two to help me polish off the pan!
Pumpkin Pie Fudge
A fun fall confection -the consistency of fudge, the taste of pumpkin pie.
- 3 cups sugar
- 3/4 cup unsalted butter, melted
- 2/3 cup evaporated milk
- 1 cup canned pumpkin
- 2 Tbsp corn syrup
- 2 1/2 tsp pumpkin pie spice
- 9 oz white chocolate, chopped
- 7 oz jar marshmallow creme
- 1 cup walnuts, chopped and toasted
- 1 tsp vanilla extract
- Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234 (soft-ball stage).
- Remove pan from heat; stir in remaining ingredients until well blended (stirring this is a work-out!). Pour into a greased aluminum foil-lined 8-inch square pan. Let stand 2 hours or until completely cool; cut fudge into 1 inch squares.
Yields: 64 pieces
Estimated time: 3 hours
That sounds amazing – I would definitely help you finish off the pan!
I am a pumpkin fan, and I will gladly help you finish off the pan. In fact, I will be so kind as to take the whole pan off your hands…
I have never seen pumpkin fudge before! I am a huge pumpkin fan – this sounds soooo good!
I can’t WAIT to make this. Thanks you so much for posting!
Oh…my…gawd. I have to make this. Seriously, my list of pumpkin recipes I need to try is getting so long but I can’t stop!!
I will GLADLY take some. Do you need my address? 😉
Pumpkin fudge! never heard of that one before. If I had a sweet tooth, I’d definitely want to try these.
Send some my way and I’ll help you eat it. Looks great!
This looks delicious! I read “about you” and was happy to know you are a fellow Texan. I’m from Dallas but am living in England for a few years.
Yum! Adding this to my fudge recipes…:)
I can’t beleive I missed this. I was just coming up with my own pumpkin fudge recipe! You beat me to it.
Okay, I tried this and it never really ‘fudged’… perhaps I did something wrong with the cooking stage, but this ended up just gloppy.
It *tasted* great though, and everyone loved eating it out of little paper muffin liners. It was also suggested that I use the leftover as a frosting, which I believe I’ll try on a spice cake.
Hi Ruhama. The recipe should have been quite fudgey – hard enough to be able to cut into squares. The only thing I can think of is perhaps it didn’t cook hot or long enough to reach soft-ball stage. But using it as a frosting sounds like a pleasant trade-off 🙂
Shoot. I see you already have lots of volunteers to help you finish the pan of fudge! It looks so good–pumpkin fudge is one of my favorites!
Oh my!!! I NEED to try these!
Thank You!!! I’ve always wanted a pumpkin fudge recipe since tasting it at fudge shoppes. Wish me luck.
I think what I’d do, to counter the sweetness a bit, is leave the walnuts out of the fudge, and then press one or two salted, roasted pumpkin seeds into the top of each square of fudge, or maybe just sprinkle them over the whole pan while it was setting.
What a wonderful idea to do with my extra pumpkin puree! I’ve never heard of this and I’m interested – thank you so much for sharing this.
I made this for my son’s fall carnival & it tastes amazing. However, it did not come out like fudge as far as texture is concerned. It was a little mushy, but putting it in the refrigerator did help. I could cut it into squares and placed into little ziplocks for the bake sale, but it turned soft & gooey really fast. I did boil the mixture while stirring constantly for 10 minutes. That is what I had read to do somewhere else. Just want to know if it is indeed supposed to be hard like fudge. Thanks!
I made this for my dads bake sale and it is soft,but at the moment hoping it will get harder.
It didn’t set all the way,i re-heated and is hoping for a better result….
I think I have to give up on this recipe. Twice now, I’ve ended up with a pan of goo. It just flat-out refuses to set despite following your directions exactly and using a thermometer.
I made this fudge just yesterday for my husbands work. I made it 2 days in advance thinking it would take forever to settle (according to the other comments) but it settled within an hr! It turned out fantastic! Its extremely sweet though.
Hi there! I wanted to let you know I featured you on Sugar Blossoms today. Stop by and check it out! http://sweetsugarblossoms.blogspot.com/2013/09/i-freakin-love-pumpkin.html