Why You’ll Love This Recipe

Delightfully Seasonal: Captures the essence of fall with pumpkin pie spice and real pumpkin.
Creamy and Rich: The perfect texture that melts in your mouth.
Great for Gifting: Makes a thoughtful homemade gift during the holidays.
Simple Ingredients: Uses pantry staples and comes together with ease.
Crowd-Pleaser: A sweet treat that will impress family and friends alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

¾ cup unsalted butter
⅔ cup evaporated milk (5 oz can)
3 cups granulated sugar
2 ½ teaspoons pumpkin pie spice
9 oz white chocolate chips (about 1 1/3 cups)
1 teaspoon vanilla extract
1 cup canned pumpkin
2 tablespoons light corn syrup
7 oz marshmallow fluff

Directions

1. Prepare the Pan

Line an 8×8-inch baking dish with parchment paper or lightly grease it. Set aside.

2. Cook the Fudge Base

In a large saucepan over medium heat, melt the unsalted butter.
Add the granulated sugar, evaporated milk, canned pumpkin, light corn syrup, and pumpkin pie spice.
Stir constantly until the mixture reaches a boil.
Attach a candy thermometer and cook, stirring, until the mixture reaches 234°F (soft-ball stage).

3. Add the Chocolate and Marshmallow

Remove the saucepan from heat.
Stir in the white chocolate chips until melted and smooth.
Fold in the marshmallow fluff and vanilla extract, mixing until fully incorporated.

4. Pour and Set

Pour the fudge mixture into the prepared baking dish.
Smooth out the top with a spatula.
Let the fudge cool to room temperature, then refrigerate for at least 2-3 hours or until firm.

5. Cut and Serve

Once set, cut the fudge into bite-sized squares.
Serve and enjoy!

Servings and Timing

Servings: Makes approximately 36 bite-sized squares.
Prep Time: 10 minutes
Cook Time: 20 minutes
Chill Time: 2-3 hours

Variations

Chocolate Pumpkin Fudge: Add a layer of melted dark chocolate on top before chilling.
Nutty Fudge: Fold in ½ cup of chopped pecans or walnuts for added crunch.
Spiced Up: Increase the pumpkin pie spice for a bolder flavor.
Dairy-Free Version: Substitute butter with coconut oil and use dairy-free white chocolate chips.

Storage/Reheating

Storage: Store the fudge in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
Freezing: Wrap individual pieces in wax paper and store in a freezer-safe bag for up to 3 months.
Reheating: Fudge does not require reheating. Serve cold or at room temperature for best texture.

FAQs

1. Can I use fresh pumpkin instead of canned?

Yes, but ensure the fresh pumpkin is cooked, pureed, and well-drained before using.

2. What is soft-ball stage in candy making?

It’s a stage where sugar syrup forms a soft, pliable ball when dropped into cold water, usually around 234°F.

3. Can I double the recipe?

Yes, use a larger pan and adjust cooking times slightly.

4. Why is my fudge grainy?

Grainy fudge usually results from overcooking or not stirring enough during cooking.

5. Can I use dark chocolate instead of white chocolate?

You can, but it will alter the flavor and color significantly.

6. What’s the best way to cut fudge cleanly?

Use a sharp knife, dipping it in hot water and wiping it clean between cuts.

7. Can I make this without a candy thermometer?

While possible, using a thermometer ensures precise cooking for perfect texture.

8. Is marshmallow fluff essential?

Yes, it helps create the creamy texture and stability of the fudge.

9. Can I add other spices?

Absolutely! Cinnamon, nutmeg, or cloves can complement the pumpkin flavor.

10. What’s the best way to package fudge as a gift?

Wrap pieces in wax paper and place them in a decorative tin or box.

Conclusion

Easy pumpkin pie fudge is a delightful treat perfect for fall and beyond. With its creamy texture and warm, spiced flavor, it’s a recipe you’ll want to make again and again. Whether enjoyed at home or shared with loved ones, this fudge is a seasonal sensation that’s sure to impress.

Easy Pumpkin Pie Fudge