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Pumpkin Fudge

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Author: Cyndi


  • 2 cups granulated sugar
  • 1 cup light brown sugar packed
  • 1 1/2 sticks butter
  • 1 5 ounce can evaporated milk
  • 1/2 cup pure pumpkin puree
  • 2 teaspoon pumpkin pie spice
  • 2 cups white chocolate chips
  • 1 jar 7 ounces marshmallow creme
  • 1/2 cup pecans chopped
  • 1 1/2 teaspoon vanilla extract


  • Line a 9x13 baking dish with foil; set aside.
  • Using a large stock pot, add both sugars, butter, evaporated milk, pumpkin puree, pumpkin pie spice and bring to a full rolling boil over medium-high heat. Make sure to stir constantly or the butter can burn. Continue boiling and stiring for 10-12 minutes.
  • Remove from heat, quickly stir in the white chocolate chips, marshmallow creme, pecans and vanilla extract. Stir quickly for 1 minute or until the white chocolate chips have melted. Pour mixture into the prepared baking dish. Smooth out and cool on a wire rack until approximately 2 hours. Cover and refrigerate. When you're ready to cut, remove the foil and cut into pieces.
  • Enjoy!