Spiced Pumpkin Fudge

Spiced Pumpkin Fudge

32 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    2 h 30 m
Recipe by  Libby's

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 -13x9 inch pan



  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.

Share It

Reviews (32)

Rate This Recipe


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 prepping, not when you have to stir it in. It's gooey stuff and it really slowed me down!



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 definitely be making this again this holiday season.

More Reviews

Similar Recipes


Amount Per Serving (48 total)

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

Based on a 2,000 calorie diet



previous recipe:


next recipe: