Pumpkin Fudge

4.34 from 3 votes

Enjoy the warm, comforting flavors of fall, like cinnamon, pumpkin and a little chocolate too, with deliciously easy to make Pumpkin Fudge!

Course Dessert

Cuisine American

Keyword pumpkin fudge

Prep Time 5

Cook Time 25

Resting Time 1

Total Time 1 30

Servings pieces

Calories 201kcal

Author Aubrey

Line an 8-inch x 8-inch baking dish with parchment paper or aluminum foil. If using foil, spray with non-stick cooking spray. Set aside.
In a 4-quart saucepan, heat the sugar and evaporated milk over medium heat and bring to a boil. Stir occasionally with a wooden spoon.
Mix in the pumpkin puree, cinnamon, pumpkin pie spice, and salt. Bring the mixture back up to a boil.
Stir in the marshmallow fluff and butter. Bring to a rolling boil and cook, stirring often for 18 minutes.
Remove from the heat. Add white chocolate chips and vanilla. Stir until creamy and all chips are melted.
Pour the fudge mixture into the prepared pan. Cool for at least 1 hour or until the fudge has set up.
Use the parchment paper (or foil) to lift the fudge from the pan. Use a sharp knife to cut the fudge into 20 pieces. Store in an airtight container.

If you don't have pumpkin pie spice on hand, you can substitute ground cinnamon for a total of 1 teaspoon.
Most medium saucepans will hold 2.5 to 3 quarts. Make sure you grab a big enough pot. It's better for it to be too big than too small.
Nutritional information will vary based on how big or small you cut the block of fudge. I cut it into 5 rows and 4 columns to get 20 pieces.