Pumpkin Fudge



  • 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 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


In heavy saucepan, combine 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 buttered 13×9 inch baking pan; cool to room temperature. Cut into squares; store in refrigerator in air-tight container.

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