Best Pumpkin Fudge Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

PUMPKIN FUDGE



Pumpkin Fudge image

Pumpkin lovers will sing songs of praise over this holiday confection! Creamy and smooth, it will end any meal happily.

Provided by Cathy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h

Yield 16

Number Of Ingredients 8

⅔ cup evaporated milk
2 ½ cups white sugar
¾ cup canned pumpkin
1 teaspoon ground cinnamon
1 cup white chocolate chips
7 ounces marshmallow creme
2 tablespoons butter, room temperature
1 teaspoon vanilla extract

Steps:

  • Line a 9x9 inch pan with aluminum foil. Butter the foil or spray with cooking spray and set aside.
  • In a 3-quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
  • Mix in pumpkin puree and cinnamon; bring back to a boil. Cook, stirring constantly, for 18 minutes (see Editor's Note). Remove saucepan from the heat. Allow to cool slightly, 2 to 3 minutes.
  • Pour white chocolate chips in a large bowl. Pour fudge mixture over white chocolate chips. Let stand 5 minutes to allow white chocolate to soften; stir until smooth. Mix in marshmallow creme, butter, and vanilla until butter is melted and mixture is smooth. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.

Nutrition Facts : Calories 256.1 calories, Carbohydrate 49.5 g, Cholesterol 9.2 mg, Fat 6.3 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.8 g, Sodium 70.9 mg, Sugar 44.8 g

OLD-FASHIONED PUMPKIN FUDGE



Old-Fashioned Pumpkin Fudge image

A twist on chocolate fudge that uses everyone's favorite Thanksgiving vegetable, pumpkin!

Provided by Ginger

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 36

Number Of Ingredients 9

3 cups white sugar
1 cup milk
3 tablespoons light corn syrup
½ cup pumpkin puree
¼ teaspoon salt
1 teaspoon pumpkin pie spice
1 ½ teaspoons vanilla extract
½ cup butter
½ cup chopped walnuts

Steps:

  • Butter or grease one 8x8 inch pan.
  • In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.
  • When mixture registers 232 degrees F (110 degrees C) on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 degrees F or 43 degrees C on candy thermometer).
  • Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm cut into 36 squares.

Nutrition Facts : Calories 107.8 calories, Carbohydrate 18.8 g, Cholesterol 7.3 mg, Fat 3.8 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 1.8 g, Sodium 46.4 mg, Sugar 17.6 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 FUDGE TORTE



Pumpkin Fudge Torte image

With a texture that falls somewhere between pudding and ganache, this bittersweet torte is silky smooth and very rich. The whipped cream topping, run through with spiced pumpkin purée, is a fluffy contrast to the torte's denseness. You can make the torte two days ahead. Store it, well wrapped, in the refrigerator, then let it come to room temperature before serving.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 12

3/4 cup/170 grams unsalted butter (1 1/2 sticks), plus more for greasing the pan
1 1/4 cups/275 grams dark brown sugar
1/2 cup/45 grams unsweetened cocoa powder, preferably Dutch-process
1/2 teaspoon fine sea salt
1/2 cup/120 milliliters pumpkin purée (not pumpkin pie filling)
2 large eggs, at room temperature
3/4 cup/95 grams all-purpose flour
1 cup/240 milliliters heavy cream
4 tablespoons/30 grams confectioners' sugar
1/3 cup/80 milliliters pumpkin purée (not pumpkin pie filling)
1 teaspoon vanilla extract
Pumpkin pie spice or cinnamon

Steps:

  • Heat oven to 325 degrees. Butter an 8-inch springform pan.
  • Place a small saucepan over medium-low heat, then add butter. Let heat, stirring with a spoon once or twice, until butter melts. Turn off the heat.
  • In a large bowl, whisk together sugar, cocoa and salt. Pour melted butter into the cocoa mixture and whisk until smooth. Let mixture cool until lukewarm, about 5 to 10 minutes.
  • Whisk pumpkin purée into the cooled cocoa mixture, then whisk in the eggs, one at a time. Whisk in flour until smooth and silky looking.
  • Pour the batter into prepared pan, scraping the bottom of the bowl with a rubber spatula. Bake until the top of the cake is firm and doesn't wiggle if you shake the pan, 30 to 40 minutes. Using oven mitts, transfer pan to a wire rack to cool completely, at least 2 hours.
  • Make the cream: In a large mixing bowl using electric beaters or an electric mixer fitted with the whisk, beat the cream and 1 tablespoon confectioners' sugar until thick and fluffy, about 2 minutes. Store whipped cream in the fridge for up to 6 hours if not using immediately.
  • Just before serving, in a small bowl, vigorously whisk the remaining 3 tablespoons/25 grams confectioners' sugar, pumpkin and vanilla until the mixture is smooth and no white lumps of sugar remain, about 1 minute. Using a rubber spatula, gently fold in the pumpkin mixture into the whipped cream until very streaky.
  • Run a small offset metal spatula or butter knife around the inner edges of the cake pan, then release the sides of the cake pan and remove them. Place the torte, still on the bottom of the pan, onto a platter. Dollop the pumpkin-streaked whipped cream on top and sprinkle lightly with pumpkin pie spice or cinnamon.

SPICY PUMPKIN FUDGE



Spicy Pumpkin Fudge image

Oh soo good! A nice alternative to traditional chocolate fudge. This recipe is a family favorite.

Provided by ranger1

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 36

Number Of Ingredients 9

1 cup almonds
3 cups white sugar
1 cup butter
1 (5 ounce) can evaporated milk
½ cup canned pumpkin
1 teaspoon pumpkin pie spice
2 cups butterscotch chips
1 (7 ounce) jar marshmallow creme
1 teaspoon vanilla extract

Steps:

  • Butter a 9x13 inch pan and set aside.
  • Preheat oven to 300 degrees F (150 degrees C). Arrange almonds on a cookie sheet and place in oven to toast. Stir frequently. Do not burn. Remove from oven and set aside.
  • In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes.
  • Remove from heat. Stir in butterscotch chips. When chips are melted, add marshmallow cream, nuts, and vanilla. Mix until well blended.
  • Immediately pour butterscotch mixture into prepared pan. Spread evenly. Cool at room temperture. Cut into squares, and store in the refrigerator in an air-tight container.

Nutrition Facts : Calories 210.8 calories, Carbohydrate 28.5 g, Cholesterol 14.7 mg, Fat 10.1 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 5.9 g, Sodium 63.2 mg, Sugar 26 g

FANTASY PUMPKIN FUDGE



Fantasy Pumpkin Fudge image

Wonderful fudge adapted from Kraft Foods. We make this every year for Christmas and Thanksgiving. I had no problem here but since i got such a bad review from jesse wilson i have gone back and used my my penn. Dutch Grama's recipe, so the one you read is not that one that she reviewed.

Provided by gibsonfamilyof6

Categories     Candy

Time 2h20m

Yield 1 PAN, 10 serving(s)

Number Of Ingredients 9

3 cups sugar
3/4 cup melted oleo
2/3 cup evaporated milk
1/2 cup canned pumpkin
1 teaspoon pumpkin pie spice
3 cups white chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup chopped pecans
1 teaspoon vanilla

Steps:

  • Mix first 6 ingredients and bring to boil to soft ball stage, about 240°F (about 12 min.).
  • Remove from heat and add remaining ingredients.
  • Pour into lightly greased 9 inch pan.
  • Chill 2 hours.
  • Cut into squares.

Nutrition Facts : Calories 800.3, Fat 39.2, SaturatedFat 13.9, Cholesterol 12, Sodium 269.8, Carbohydrate 111.3, Fiber 1.4, Sugar 100.8, Protein 5.6

SPICED PUMPKIN FUDGE



Spiced Pumpkin Fudge image

I found this in the news paper and made it. Everyone that tried it said it was amazing. Will add this to me gift baskets in the future. cooking time is cooling time

Provided by Kimmie Kooks

Categories     Candy

Time 2h20m

Yield 3 pounds

Number Of Ingredients 10

2 cups granulated sugar
1 cup packed brown sugar
3/4 cup butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 teaspoons pumpkin pie spice
2 cups white chocolate chips, 12 ounce package
7 ounces marshmallow cream
1 cup chopped pecans
1 1/2 teaspoons vanilla

Steps:

  • Line 13 x 9-inch pan with foil.
  • Combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice in a medium, heave-duty saucepan. Bring to a full rolling boil over medium heat, stiring constantly.
  • Boil, stiring constantly, for 10 to 12 minutes or until candy thermometer reaches 234 to 240 (soft ball stage).
  • Quickly stir in white chocolate, marshmallow cream, nuts and vanilla. Stir vigorously for 1 minute.
  • Immediately pour into prepared pan.
  • Ket 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.

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)

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

PUMPKIN WALNUT FUDGE



Pumpkin Walnut Fudge image

Categories     Candy     Dessert     Walnut     Pumpkin     Fall     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 2 pounds

Number Of Ingredients 7

4 cups sugar
1 cup milk
3 tablespoons light corn syrup
1 cup fresh pumpkin puree or canned pumpkin puree
3 tablespoons unsalted butter, cut into bits
1 teaspoon vanilla
2 cups chopped walnuts

Steps:

  • In a 4-quart heavy saucepan combine the sugar, the milk, the corn syrup, the pumpkin puree, and a pinch of salt, cook the mixture over moderate heat, stirring, until the sugar is dissolved, and cook it, undisturbed, until a candy thermometer registers 238°F. Remove the pan from the heat, add the butter (do not stir it into the mixture), and let the mixture cool until it is 140°F. Stir in the vanilla and the walnuts, beat the mixture with a wooden spoon for 30 seconds to 1 minute, or until it begins to lose its gloss, and pour it immediately into a buttered 9-inch-square pan. Let the fudge cool until it begins to harden, cut it into squares, and let it cool completely. The fudge keeps, stored between sheets of wax paper in an airtight container, in a cool place for 2 weeks.

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

LOW-FAT SPICED PUMPKIN FUDGE



Low-Fat Spiced Pumpkin Fudge image

Make and share this Low-Fat Spiced Pumpkin Fudge recipe from Food.com.

Provided by RainbowBubbles

Categories     Candy

Time 15m

Yield 64 1-inch squares, 64 serving(s)

Number Of Ingredients 5

1 (405 g) can fat-free sweetened condensed milk
200 g fat free cream cheese
200 g pumpkin puree
1 tablespoon mixed spice (whatever you want!) or 1 tablespoon ginger (whatever you want!)
1 teaspoon vanilla extract

Steps:

  • Mix all the ingredients together in a heatproof bowl over simmering water.
  • Heat gently until thick and shiny, stirring all the time (about 10-15 minutes).
  • Pour into nonstick pan (size depends on thickness wanted; I used 8x8) and chill until set (about 3-4 hours).

Nutrition Facts : Calories 4.6, Cholesterol 0.4, Sodium 22, Carbohydrate 0.6, Fiber 0.1, Sugar 0.2, Protein 0.5

PEANUT BUTTER PUMPKIN "FUDGE" RECIPE BY TASTY



Peanut Butter Pumpkin

Here's what you need: nut butter, pumpkin puree, coconut oil, maple syrup, vanilla extract, pumpkin pie spice, flaky sea salt

Provided by Crystal Hatch

Categories     Desserts

Yield 12 servings

Number Of Ingredients 7

2 cups nut butter, of preference
1 cup pumpkin puree
½ cup coconut oil
¼ cup maple syrup
2 teaspoons vanilla extract
½ teaspoon pumpkin pie spice, or ¼ teaspoon cinnamon and ¼ teaspoon nutmeg
¼ teaspoon flaky sea salt, plus more for garnish

Steps:

  • In a medium sauce pot over medium heat, combine nut butter, pumpkin, coconut oil, maple syrup, vanilla extract, pumpkin pie spice, and salt. Stir until smooth.
  • Pour onto a parchment paper-lined 8x8-inch (20x20cm) baking dish and smooth out evenly.
  • Sprinkle with sea salt for garnish (optional), cover and freeze for at least 2 hours, then switch to refrigerator for storage.
  • Cut into squares. Serve chilled.
  • Enjoy!

Nutrition Facts : Calories 339 calories, Carbohydrate 12 grams, Fat 30 grams, Fiber 4 grams, Protein 8 grams, Sugar 5 grams

RICH PUMPKIN FUDGE



Rich Pumpkin Fudge image

Delicious pumpkin fudge! The perfect treat to enjoy with a mug of hot cider, cocoa or coffee--especially for Halloween or Thanksgiving. From Better Homes & Gardens.

Provided by BecR2400

Categories     Candy

Time 2h20m

Yield 96 pieces of fudge

Number Of Ingredients 7

3 cups sugar
3/4 cup butter
1 (5 ounce) can evaporated milk
1/2 cup canned pumpkin
1 (10 ounce) package cinnamon-flavored chips (such as Hershey's cinnamon-flavored baking pieces)
1 (7 ounce) jar marshmallow creme
3/4 cup chopped walnuts, toasted

Steps:

  • Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; set pan aside.
  • In a 3-quart heavy saucepan combine sugar, butter, evaporated milk, and pumpkin. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 234 degrees F, soft-ball stage (20 to 25 minutes). (Adjust heat as necessary to maintain a steady boil.).
  • Remove saucepan from heat; remove thermometer from saucepan. Stir in cinnamon-flavored pieces until melted. Stir in marshmallow creme and walnuts.
  • Immediately spread fudge evenly in prepared pan. Score into squares while warm. Let fudge cool to room temperature (about 2 hours). When fudge is firm, use foil to lift it out of pan. Cut into squares. Cover tightly and chill for up to 1 week. Do not freeze. Makes about 96 pieces.

Nutrition Facts : Calories 65.6, Fat 2.8, SaturatedFat 1.1, Cholesterol 4.2, Sodium 30.5, Carbohydrate 10.1, Fiber 0.2, Sugar 7.4, Protein 0.5

VEGAN CHOCOLATE PUMPKIN FUDGE CAKE



Vegan Chocolate Pumpkin Fudge Cake image

Make and share this Vegan Chocolate Pumpkin Fudge Cake recipe from Food.com.

Provided by BB2011

Categories     Dessert

Time 50m

Yield 1 8" cake, 8 serving(s)

Number Of Ingredients 18

3 ounces vegan dark chocolate, chopped
3/4 cup pumpkin puree
1/2 cup water
2 teaspoons apple cider vinegar
1/2 cup packed brown sugar
2 teaspoons vanilla
1/4 cup canola oil
1/2 teaspoon salt
1/4 cup cocoa powder
1 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon ground aniseed
1/8 teaspoon ground cayenne pepper

Steps:

  • Preheat oven to 350. Grease and flour an 8" cake pan.
  • Melt the chocolate in a double boiler or in the microwave in 30 second increments.
  • In a medium bowl, whisk together the pumpkin, water, vinegar, sugar, vanilla, oil, and salt.
  • In a large bowl, sift together the cocoa powder, flour, baking soda, and baking powder. Add in spices and whisk to combine.
  • Combine the wet mixture with the dry mixture until smooth. Pour in melted chocolate and whisk well to combine.
  • Scrape batter into prepared pan and bake 35-40 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes, then remove from pan and continue cooling.

Nutrition Facts : Calories 237.3, Fat 13, SaturatedFat 4.2, Sodium 279.3, Carbohydrate 31.4, Fiber 3.4, Sugar 13.8, Protein 3.7

PUMPKIN SPICE FUDGE



Pumpkin Spice Fudge image

Yum! This pumpkin fudge recipe is delicious. It's full of fall pumpkin and spice flavor mixed with crunchy pecans. This fudge is rich, but not too rich for our taste buds. You'll find yourself sneaking into the kitchen to keep taking a nibble. A fantastic fall dessert.

Provided by Lori Fleming

Categories     Candies

Time 40m

Number Of Ingredients 10

2 c sugar
1 c brown sugar, packed
3/4 c butter (no substitutions)
2/3 c evaporated milk
1/2 c pumpkin puree
1 1/2 tsp pumpkin pie spice
12 oz package white chocolate chips
7 oz jar marshmallow cream
1 c chopped pecans or macadamia nuts
1 1/2 tsp vanilla extract

Steps:

  • 1. Butter a 9x13 baking dish.
  • 2. Combine the first 6 ingredients in a heavy saucepan. Cook over medium heat until the sugars dissolve, then continue cooking until the mixture begins to boil, stirring constantly.
  • 3. Boil until a candy thermometer reaches the soft-ball stage (234-243 degrees). The total boiling time is around 30 minutes.
  • 4. Remove from heat, stir in the white chips until they are all melted and the mixture is smooth.
  • 5. Add the remaining ingredients, mix well.
  • 6. Pour into prepared pan and cool to room temperature.
  • 7. Cut into squares, store refrigerated in an air-tight container.

PUMPKIN FUDGE BROWNIES



Pumpkin Fudge Brownies image

Instead of the traditional pumpkin pie, how about trying Marie's delicious Pumpkin Fudge Brownies for Thanksgiving dessert? PUMPKIN FUDGE BROWNIES Pumpkin brownies with chocolate fudge swirls.

Provided by Dancer

Categories     Bar Cookie

Time 30m

Yield 24 serving(s)

Number Of Ingredients 19

1 cup soymilk lite
2 tablespoons lemon juice
2 1/2 cups unbleached flour
1/2 cup oat bran
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon ginger, ground
1/8 teaspoon clove, ground
2 cups sucanat
1 1/4 cups lite silken firm tofu or 1 1/4 cups lite silken extra firm tofu
2/3 cup prune puree
2/3 cup canned pumpkin puree
2 teaspoons vanilla extract, separated
1/4 cup boiling water
1/4 cup cocoa powder
1 tablespoon liquid fruitsource

Steps:

  • Preheat oven to 350. Oil spray 9" by 13" baking pan.
  • Place soymilk in a glass measuring cup. Add lemon juice, set aside.
  • In a large bowl, stir together the next 10 ingredients and set aside.
  • Place the tofu in food processor and blend. Add prune and pumpkin puree and process. Add soymilk and 1 tsp of vanilla and blend until smooth.
  • Fold the tofu mixture into the dry ingredients.
  • Remove 1 1/2 cups of the batter to a medium bowl.
  • Whisk together boiling water and cocoa, add remaining 1 teaspoons of vanilla and liquid Fruitsource to the reserved batter. Set aside.
  • Spread 2/3 of the pumpkin batter on the bottom of the prepared pan.
  • Spoon dollops of the fudge batter over top, leaving spaces in between.
  • Spoon remaining 1/3 of pumpkin batter in an alternating fudge-pumpkin pattern.
  • Run a butter knife through the batters to form a swirling pattern, a la marble cake.
  • Bake 30 minutes, cool and cut into squares.

Nutrition Facts : Calories 58.7, Fat 0.4, SaturatedFat 0.1, Sodium 133.1, Carbohydrate 12.6, Fiber 1.2, Sugar 0.4, Protein 1.9

PUMPKIN FUDGE



Pumpkin Fudge image

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

Provided by ratherbeswimmin

Categories     Candy

Time 1h

Yield 5 dozen squares

Number Of Ingredients 10

2 cups sugar
1 cup firmly packed brown sugar
3/4 cup butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
1 1/2-2 teaspoons pumpkin pie spice
1 (12 ounce) package white chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup chopped pecans
1 1/2 teaspoons vanilla extract

Steps:

  • In a heavy saucepan, combine the first 6 ingredients; heat over medium heat until sugar dissolves, stirring frequently.
  • Continue heating until mixture begins to boil, stirring constantly.
  • Continue boiling until candy thermometer reaches soft-ball stage (234-243 degrees).
  • Remove pan from heat; stir in chocolate chips until melted.
  • Add in remaining ingredients; stir to mix well.
  • Pour into a buttered 13x9 inch baking pan; cool to room temperature.
  • Cut into squares; stor in the refrigerator in an air-tight container.

UNBELIEVABLE PUMPKIN FUDGE BROWNIES



Unbelievable Pumpkin Fudge Brownies image

Make and share this Unbelievable Pumpkin Fudge Brownies recipe from Food.com.

Provided by princess buttercup

Categories     Dessert

Time 40m

Yield 36 serving(s)

Number Of Ingredients 3

1 (15 ounce) can pumpkin puree
1 (20 ounce) box fudge brownie mix
1/2 cup creamy peanut butter

Steps:

  • Thoroughly mix pumpkin and brownie mix. (easiest with a wooden spoon).
  • Pour into greased/Pam'ed 9x9 pan.
  • Warm peanut butter in microwave. 30 seconds or so. Stir.
  • Pour/drizzle on top of brownie. Swirl with a knife.
  • Bake at 350 for 35 minutes. (you can "feel" when done -- it firms up,check middle).
  • If you double use a 9x13 pan and bake 45 minutes.
  • Cool on counter.
  • Cover with foil and refrigerate at least 2 hours.
  • Cut into 1 1/2 inch squares.

Nutrition Facts : Calories 93.6, Fat 3.7, SaturatedFat 0.8, Sodium 62.6, Carbohydrate 13.8, Fiber 0.3, Sugar 8.3, Protein 1.8

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #preparation     #occasion     #low-protein     #healthy     #fudge     #desserts     #easy     #beginner-cook     #potluck     #dinner-party     #holiday-event     #kid-friendly     #picnic     #romantic     #candy     #stove-top     #dietary     #gifts     #low-sodium     #low-cholesterol     #inexpensive     #healthy-2     #low-in-something     #brunch     #taste-mood     #sweet     #to-go     #equipment     #number-of-servings     #3-steps-or-less

Related Topics