This Easy Pumpkin Fudge recipe makes a creamy and delicious fudge with the warm cozy flavors of pumpkin and spice. The perfect homemade holiday candy and no-bake treat for fall and Thanksgiving!

pumpkin fudge squares stacked on a plate

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The BEST Pumpkin Fudge recipe!

After testing several recipes, this pumpkin spice fudge with marshmallow crème is definitely my favorite.

Pumpkin Pie Fudge has the perfect fudgy texture
Yummy pumpkin flavor – This pumpkin pie fudge has a full half-cup of pumpkin puree. Many other recipes have only 2 tablespoons of pumpkin, giving them very little actual pumpkin flavor
Cozy pumpkin spice – just the right amount of pumpkin pie spice enhances the pumpkin flavor without overwhelming it
Easy to make
Perfect for snacking, parties, and gifting
Makes an excellent hostess gift for holiday get togethers
The perfect homemade holiday candy and no-bake treat for fall and Thanksgiving!

Ingredients for Pumpkin Fudge

Pumpkin puree – be sure to use 100% pure pumpkin and NOT pumpkin pie mix
Pumpkin pie spice – either store bought or homemade (which is super easy to make at home!)
Sugar – granulated sugar and brown sugar
Evaporated milk
Butter
White chocolate – bars or white chocolate chips
Marshmallow crème – I use Kraft Jet Puffed
Pecans – for crunch and flavor. You can stir them in the fudge or sprinkle them on top
Vanilla
Salt – a pinch of salt enhances the flavor – my secret ingredient for all things sweet

How to make Pumpkin Fudge

Start by lining a 9 x 9-inch baking pan with foil.
Combine sugar, brown sugar, evaporated milk, pumpkin, butter and pumpkin spice in a saucepan.
Bring to a boil over medium heat, stirring constantly. Continue boiling, stirring constantly, for until a candy thermometer reaches 234°F (soft-ball stage), about 10-12 minutes

a pan showing the base ingredients of pumpkin fudge: sugar, brown sugar, evaporated milk, pumpkin, pumpkin spice, and butter and another pan showing that mixture boiling

Remove from heat and quickly stir in white chocolate, marshmallow crème, nuts, vanilla, and salt.
Stir vigorously for 1 minute or until chocolate is melted and marshmallow crème is thoroughly combined.

a pan showing the added ingredients of white chocolate chips, chopped pecans, and marshmallow creme to a base of boiled sugar and butter and a pan showing the mixing of those ingredients

Immediately pour into prepared pan.
Cool on wire rack until completely cooled (room temperature), about 2 hours.

pouring pumpkin fudge mixture into a foil lined pan and a pan of pumpkin fudge

Tightly cover and refrigerate.
To cut, lift from pan; remove foil. Cut into 1-inch pieces. Makes about 3 pounds.

Tips for success

Line pan with aluminum foil. Do this first before you start boiling the fudge. You want to get it stirred and into the pan as quick as you can before it starts to set.
Have the white chocolate, marshmallow crème, pecans, vanilla, and salt all measured and ready to stir into the fudge immediately after it reaches 234°F.
Follow the directions carefully
Let cool to room temperature before refrigerating so condensation doesn’t form and drip on top of fudge.

FAQ

What is pumpkin fudge made of?

Pumpkin fudge is made of pumpkin puree, pumpkin pie spice, granulated sugar, brown sugar, evaporated milk, butter, white chocolate chips, marshmallow crème, pecans, and vanilla.

Is evaporated milk or condensed milk better for fudge?

Different recipes are formulated on either evaporated or sweetened condensed milk. The best one to use is the one the recipe calls for. This recipe uses evaporated milk because the sugar is being added separately and is being boiled to a certain temperature so that the fudge sets properly.

Why use evaporated milk in fudge?

Evaporated milk is more stable than fresh milk which prevents it from curdling as it boils until it reaches 234°F. It also allows you to use the exact amount and type of sugar you choose, unlike sweetened condensed milk.

How far in advance can you make fudge?

Fudge can be made several weeks in advance and stored in the refrigerator or freezer.

Do you refrigerate fudge to set?

Yes, refrigerating fudge allows it to set quicker and makes it easier to slice into neat pieces.

Can I substitute cream for evaporated milk in fudge?

It’s best to use what the recipe calls for. Fudge can be temperamental and each recipe is developed to set with the proper consistency.

How do you cut fudge neatly?

Refrigerate the fudge until it is set, then use a heavy knife to cut it into squares. Greasing the knife helps prevents sticking. Don’t use a wet knife, it makes the sugar dissolve.

How do you store fudge?

Store fudge in an airtight container in the refrigerator for up to 2 weeks. To keep the fudge from drying out, I prefer to leave it uncut until ready to serve.

Can you freeze fudge?

Yes, fudge can be frozen. Wrap the uncut fudge in plastic wrap then put it in a large Ziploc freezer bag. Freeze for up to 2 months. To thaw, set out on counter at room temperature.

pumpkin fudge squares beside a small bowl of pumpkin puree

More Pumpkin Recipes:

Recipe adapted from Libby’s