Spiced Pumpkin Fudge

Spiced Pumpkin Fudge


"This classic holiday recipe delivers on the taste of the season -- a wonderful gift for your family and friends."


2 h 30 m {{adjustedServings}} servings 150 cals
Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 150 kcal
  • 7%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 39 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Line 13 x 9-inch baking pan with foil.
  2. 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 F to 240 F (soft-ball stage).
  3. Quickly stir in morsels, marshmallow creme, nuts and vanilla extract. Stir vigorously for 1 minute or until morsels are melted. Immediately pour into prepared pan. Let 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.
Tips & Tricks


  • For Butterscotch Fudge:
  • Substitute 1 2/3 cups (11-oz. pkg.) NESTLE(R) TOLL HOUSE(R) Butterscotch Flavored Morsels for Premier White Morsels.
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  1. 36 Ratings


I love it, my husband adores it, and my coworkers are now begging me to make it again. One tip that didn't occur to me beforehand: get the marshmallow creme out of the jar while you're preppin...

Good. The only thing I changed was I used a 10 oz. bag of miniature marshmallows in place of the marshmallow creme.

This is soooo creamy and delicious. The only thing that I done differently was to use fresh pumpking and walnuts instead of pecans (only because that is what I had on hand). OMG! I will definite...