Playing with Pumpkin: Pumpkin Pie Fudge

In case you have any leftover pumpkin puree from all those Thanksgiving pies, here’s one last recipe idea to help use it up and then I’ll stop with the onslaught of pumpkin posts already!

Let me just say, it was not my idea to combine pumpkin with fudge, but rather a request from a good friend who remembered having it as a child and it was ‘the best thing ever’.
I had my doubts.

So despite my reservations and although Dave is my arch-nemesis in the game Settlers of Catan, I couldn’t say no to his request and went searching for recipes for pumpkin fudge. This one on Allrecipes reminded me of last year’s Killer Crack Peanut Butter Fudge, and I decided to give it a shot.

The result was…Meh.
It had the perfect fudge texture, I couldn’t complain about that, but the pumpkin flavor was SO strong, TOO strong–and I love pumpkin! I couldn’t figure out what exactly it was about this fudge that I did not like–in fact I almost convinced myself that I DID like it, but after it had sat around for a few weeks (gulp), I had to be straight with myself.

“Self” I said, “Fudge is lucky if it lasts 24 hours in this house. Face it. You hate this fudge.”

Now, why would I give you this recipe? Because taste is subjective and some people loved this fudge. No, not just people who were tying to get on my good side, but real pumpkin pie connoisseurs (you know who I am talking about). So this recipe is for you. You’re welcome.

Oh and you were probably wondering, did my friend Dave like it? Was it everything that he remembered and more?
Um, not so much.
Incidentally, today is his birthday though, so Happy Birthday, Dave!

Pumpkin Pie Fudge

2 tablespoons butter
2 1/2 cups white sugar
2/3 cup evaporated milk
1 cup white chocolate chips

7 ounces marshmallow creme
3/4 cup canned pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

1. Line a 9×9 inch pan with aluminum foil, and set aside.
2. In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
3. Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.
4. Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.

Playing with Pumpkin: the Series.

Part One:Chocolate-Pumpkin Swirl Brownies

Part Two: Pumpkin Muffins with Golden Raisins

Part Three: Pumpkin Spice Cake

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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  1. at least it looks really yummy 🙂

  2. What a great toy to play with:)

  3. I do love fudge but you didn’t really sell me on this recipe…Zaak got me a pumpkin truffle from Purdy’s and it tasted strangely perfumey. Maybe pumpkin just isn’t meant for some things!

  4. If it’s got the word pumpkin pie in it you bet I’ll eat it!

  5. i love the idea of pumpkin fudge, but i can see how it would be too strong. you’ve reminded em that i need to get on the chocolate fudge! it’s that time of year!!

  6. I love the scale! The fudge? Not so much, but I’m not really a pumpkin person. As you say, taste is subjective.

  7. Well, at least Dave owes you one!

  8. The idea is there…it just needs to be perfected:D

  9. Hi Abigail- That’s half the battle, right?

    Hi Maria- Cute, eh?

    Hi Amber- Saying I hated something isn’t a sell?

    Hi Blond Duck- Well, you would love this then.

    Hi Joy- Mmm, chocolate fudge, now we’re talking.

    Hi Lydia- A pass on pumpkin, I get it.

    Hi culinarywannabe- You think? I’ll pass that along.

  10. Everyone is crazy about my chai pumpkin fudge, give it a try:

    Chai Pumpkin Fudge


    * 2 cups granulated sugar
    * 1 cup packed light brown sugar
    * 3/4 cup (1 1/2 sticks) butter or margarine
    * 2/3 cup (5 fl.-oz. can) evaporate milk
    * 1/2 cup pumpkin
    * 2 teaspoons chai (recipe below) or pumpkin pie spice
    * 2 cups (12-oz. pkg.) white chocolate chips
    * 1 jar (7 oz.) marshmallow crème
    * 1 cup chopped pecans (I like to finely grind mine)
    * 1 1/2 teaspoons vanilla extract

    LINE 13 x 9-inch baking pan with foil.

    COMBINE sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F (soft-ball stage).

    QUICKLY STIR in morsels, marshmallow crème, nuts and vanilla extract. Stir vigoriously for 1 minute or until morsels are melted. Immediately pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces. Makes about 3 pounds.

    Kyla’s Chai Spice Mix

    2 tsps. fennel whole seeds
    2 tsps. whole cloves
    2 Tblsps. whole cardamom pods
    1 star anise
    2 peppercorn seeds
    1 cinnamon stick

    Grind up in your coffee grinder or failing that use a mortar and pestle. You may need to strain out any big chunks afterward. Store extra in a jar.

  11. It certainly looks fabulous!!!

  12. I think I would like this. I love fudge!

  13. Oh man! I have a whole can of pumpkin left in the fridge. This would have been perfect.
    I trust your tastes, so I probably won’t make it. Love the pictures! It looks really good.

  14. This looks delicious! My pregnant belly is excited to make some.

    And Kyla, chai pumpkin fudge?! Sounds crazy good.

  15. It looks perfect even if you didn’t go crazy with its taste!

    It sounds inviting to since I love pumpkins stuff and I have some frozen pumpkin in my freezer.

    But I am here thinking about try to make a coconut and pumpkin fudge without the spices but some cinnamon only.

    I must try… Thanks,


  16. I made a pumpkin fudge last year that I really liked, but it was extremely sweet. I’ll have to see what the differences in the recipes are.

  17. Hi Kyla- Hey, thanks!! Very kind of you to pass along the recipe. I looove chai.

    Hi Cookie Pie- I assure you, I wish it tastes as good as it looks!

    Hi cakespy- Let me know if you try it out.

    Hi Em- Seriously, make some pumpkin cheesecake or something else.

    Hi moltomom- Aw, it’s just those cravings talking!!

    Hi Claudia- Sounds interesting. let me know how that goes.I DO love coconut.

    Hi Deb- Sweet is OK.I like sweet!!

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