Pumpkin Fudge

Pumpkin Fudge

Ginger 0

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


{{adjustedServings}} servings 108 cals
Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 108 kcal
  • 5%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 46 mg
  • 2%

Based on a 2,000 calorie diet

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  1. Butter or grease one 8x8 inch pan.
  2. 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.
  3. 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).
  4. 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.
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  1. 128 Ratings


It took SIX batches to finally get this recipe to turn out right for me. You have to be EXACT!!! It carmelized on me twice, didn't set for me twice and turned into granules, pebble like, once....

Excellent flavor, but texture leaves a little to be desired. Made 3 times. Not a creamy fudge, but slightly on the granular side. Tried using half and half in place of milk - no difference in t...

Okay... PLEASE don't give up if this doesn't set right the first time. I thought my recipe was a goner-- it still wasn't set after 5 hours. So, I figured, what the heck-- I put it ALL back i...