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Creamy pumpkin pie fudge dessert in a decorative dish

Pumpkin Pie Fudge

A rich and creamy treat that captures the essence of autumn, combining pumpkin puree with white chocolate for a delightful fudge experience.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American, Seasonal
Calories: 180
Ingredients Method Notes

Ingredients
  

Fudge Base
  • 3 cups sugar Sweet, granulated sugar provides the perfect base.
  • 3/4 cup unsalted butter, melted Creamy butter adds richness and smoothness.
  • 2/3 cup evaporated milk Creates a luscious consistency.
  • 1 cup canned pumpkin puree Delivers a juicy flavor.
  • 2 tbsp corn syrup Helps achieve perfect fudge texture.
  • 2 1/2 tsp pumpkin pie spice A blend of spices bringing warmth.
Mix-Ins
  • 9 oz white chocolate, chopped Adds sweetness and velvety texture.
  • 7 oz jar marshmallow creme Ensures the fudge is soft.
  • 1 cup walnuts, chopped and toasted Provides crunch and flavor.
  • 1 tsp vanilla extract Infuses warmth and comfort.

Method
 

Preparation
  1. In a 3-quart saucepan over medium-high heat, stir together the sugar, melted butter, evaporated milk, pumpkin puree, corn syrup, and pumpkin pie spice.
  2. Continuously stir the mixture until it comes to a boil and reaches the soft-ball stage at 234°F (112°C).
Mixing
  1. Remove the pan from heat and add white chocolate, marshmallow crème, walnuts, and vanilla extract. Stir until well blended.
Setting
  1. Pour the fudge mixture into a greased aluminum foil-lined 8-inch square pan and smooth the top.
  2. Allow the fudge to cool for about 2 hours or until completely set. Cut into bite-sized squares.

Notes

Use a reliable candy thermometer to ensure accuracy. For variations, consider adding chocolate chips or using different nuts.