Best Creamy Pumpkin Pie Fudge Recipes

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PUMPKIN FUDGE



Pumpkin Fudge image

I look forward to the taste of pumpkin every Thanksgiving. This easy pumpkin fudge recipe lets me do that and everyone loves it.-Marlene Fudge, Rushville, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 3 pounds.

Number Of Ingredients 12

1 tablespoon plus 3/4 cup butter, divided
2 cups sugar
3/4 cup packed brown sugar
2/3 cup evaporated milk
1/2 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground nutmeg
1 package (10 ounces) cinnamon baking chips
1 jar (7 ounces) marshmallow creme
1 cup chopped pecans, divided
1 teaspoon vanilla extract

Steps:

  • Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon, pumpkin pie spice and nutmeg. , Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir until a candy thermometer reads 238° (soft-ball stage)., Remove from the heat. Stir in cinnamon chips until melted. Stir in the marshmallow creme, 2/3 cup pecans and vanilla. Transfer to prepared pan. Sprinkle with remaining 1/3 cup pecans. Chill until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 18mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.

EASY PUMPKIN PIE FUDGE



Easy Pumpkin Pie Fudge image

Soft, creamy fudge with all the flavors of your favorite pumpkin pie. A sweet way to usher in fall.

Provided by Amanda Formaro

Categories     Desserts

Time 3h30m

Number Of Ingredients 9

3/4 cup unsalted butter
3 cups sugar
2/3 cup evaporated milk (5-oz can)
1 cup canned pumpkin
2 tablespoon light corn syrup
2 1/2 teaspoons pumpkin pie spice
9 oz white chocolate chips (1 1/3 cups)
7 oz marshmallow fluff
1 teaspoon vanilla extract

Steps:

  • Line a 9×9 baking dish with aluminum foil so that there's extra hanging over all four edges to use as handles. Lightly coat foil with cooking spray.
  • Melt butter over medium heat in a medium saucepan. Stir in the sugar, milk, pumpkin, corn syrup, and pumpkin pie spice and increase heat to medium-high.
  • Cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring frequently, until a candy thermometer reads 235 degrees F (soft-ball stage). This can take anywhere from 10-20 minutes depending on your interpretation of "medium-high" heat.
  • Remove pan from heat. Stir in white chocolate, marshmallow fluff, and vanilla until well blended.
  • Pour hot fudge mixture into the prepared pan. Let stand 2 hours or until completely cool.
  • Refrigerate for one hour before cutting fudge into squares.

Nutrition Facts : ServingSize 1 square, Calories 94 kcal, Carbohydrate 16 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 7 mg, Fiber 1 g, Sugar 15 g

BUTTERSCOTCH PUMPKIN FUDGE



Butterscotch Pumpkin Fudge image

Each one of these creamy, heartwarming treats is like a bite-sized pumpkin pie. -Kathleen Henne, Camp Hill, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3 pounds (117 servings).

Number Of Ingredients 9

1 teaspoon plus 3/4 cup butter or margarine, divided
3 cups sugar
1 can (5 ounces) evaporated milk
1/2 cup canned pumpkin
1 to 2 teaspoons pumpkin pie spice
1 package (11 ounces) butterscotch chips
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract
1 cup chopped almonds or pecans, toasted

Steps:

  • Line a 13x9-in. pan with foil. Butter foil with 1 teaspoon butter; set aside. In a saucepan, combine the sugar, milk, pumpkin, pumpkin pie spice and remaining butter. Cook over medium heat until candy thermometer reads 238° (soft-ball stage), stirring constantly., Remove from the heat. Stir in the chips, marshmallow creme and vanilla until smooth. Stir in nuts. Pour into prepared pan. Cool completely., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.

Nutrition Facts : Calories 60 calories, Fat 3g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 14mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

PUMPKIN PIE FUDGE



Pumpkin Pie Fudge image

Make and share this Pumpkin Pie Fudge recipe from Food.com.

Provided by ame2sky

Categories     Candy

Time 30m

Yield 2 pounds candy, 100 serving(s)

Number Of Ingredients 10

2 cups granulated sugar
1 cup packed light brown sugar
3/4 cup butter or 3/4 cup margarine
2/3 cup evaporated milk
1 cup libby's pumpkin puree
2 1/2 teaspoons pumpkin pie spice
1 1/2 cups white chocolate chips
1/2 cup hershey's cinnamon baking chips
1 (7 ounce) jar marshmallow creme
1 1/2 teaspoons vanilla extract

Steps:

  • LINE bottom of 13 x 9-inch baking pan with parchment paper.
  • 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 degrees to 240 degrees F (soft-ball stage). If you don't have a thermometer you can check using a clear glass with cold water and by dropping some of the mixture into the glass. A soft ball will form that flattens out when you remove it from the water.
  • QUICKLY STIR in morsels/chips, marshmallow crème, and vanilla extract.
  • Stir vigoriously for 1 minute or until morsels and crème are melted.
  • Immediately pour into prepared pan.
  • Let stand on wire rack for 2 hours or until completely cooled.
  • Refrigerate tightly covered.
  • To serve, cut into 1-inch pieces.

Nutrition Facts : Calories 59.5, Fat 2.3, SaturatedFat 1.4, Cholesterol 4.7, Sodium 18.6, Carbohydrate 9.6, Sugar 8.7, Protein 0.3

CREAMY PUMPKIN FUDGE



Creamy Pumpkin Fudge image

Simply the BEST fudge I've ever had, light and melt-in-your mouth texture, rich but not too rich flavor, and beautiful light orangish-cream color. You will be in heaven when you bite into one of these incredible squares. These are from my Great Aunt Triplett.

Provided by Gods_sugarcookie

Categories     Bar Cookie

Time P2DT10m

Yield 1 13 by 9" pan

Number Of Ingredients 9

1/2 cup margarine
4 1/2 cups sugar
1 (12 ounce) can evaporated milk
3 (12 ounce) packages vanilla chips
1 (7 ounce) jar marshmallow creme
1/2 cup pumpkin
1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon vanilla

Steps:

  • Bring margarine, sugar, and milk to a full boil in a heavy 4 quart cooker, stirring constantly. Boil 5 minutes over medium heat.
  • Remove from heat, gradually stir in chips until melted; add marshmallow creme, stirring until well blended. Add pumpkin, vanilla, and pumpkin pie spice.
  • Beat until well blended and pour into a buttered 13 by 9" pan. Cool in refrigerator overnight to firm it up a bit.
  • The next day it will still be a bit too soft, so cut into 1 inch squares and put onto another pan to air dry, turning every once in a while, for a day.

Nutrition Facts : Calories 10961.7, Fat 445, SaturatedFat 229.8, Cholesterol 241.6, Sodium 4838.6, Carbohydrate 1711.3, Fiber 0.8, Sugar 1602.1, Protein 86.5

CREAMY PUMPKIN PIE FUDGE



Creamy Pumpkin Pie Fudge image

The holidays were coming quickly this past year. Every Christmas I try to make a "Goodie" to suit the taste buds of everyone on my list of gift giving. I made a few recipes that called for using canned pumpkin. I had a little of the pumpkin left and didn't want to waste it, so I made up a batch of this amazing pumpkin fudge. I tried it on my Niece before I served it as part of my gift giving. I had her close her eyes and bite. "Wow, that's good!" She uttered, "It has a familiar taste. I love it! Best Fudge Ever!" She remarked. Then devoured 4 more pieces and begged for her very own plateful.

Provided by Connie Deitz @Riven

Categories     Candies

Number Of Ingredients 9

3/4 cup(s) butter
3 cup(s) sugar
2/3 cup(s) evaporated milk
1/2 cup(s) solid canned pumpkin (puree)
2 tablespoon(s) light karo syrup
1 1/2 teaspoon(s) pumpkin pie spices
12 oz bag(s) vanilla or white chocolate chips
1 (7oz) jar(s) marshmallow cream
1 cup(s) chopped pecans

Steps:

  • Butter a 9x9" baking dish and set aside.
  • In a large 3 quart saucepan melt the butter on medium heat. Add the evaporated milk, sugar, pumpkin, Karo syrup and the pumpkin Pie spice.
  • Cook on medium heat, stirring constantly until a full rolling boil. Continue stirring as the mixture boils until temperature reaches 234 degrees, about 8-10 minutes. Check with a candy thermometer. Once it reaches 234 degrees, remove from heat.
  • Quickly add the vanilla chips and the marshmallow cream. Stir to combine well and melt the chips. At this point you can add a few drops of orange food coloring to get the color of a pumpkin pie. When the chips have melted, fold in the chopped pecans.
  • Pour the mixture into the buttered dish. Let it set 2-3 hours until firm, or refrigerate for 1 hour and cut into 1" sized pieces. (Enjoy)

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