To continue in my quest of baking once a week and sending some goodies to work with Ben, I made this pumpkin pie fudge last week.  I have been wanting to try it forever but fudge is such a rich treat, it is definitely meant to be shared.  This definitely did not disappoint!  The pumpkin and white chocolate flavors were nicely balanced, and the texture was perfect.  My only issue was with how large the pieces were once cut.  Since it is made in an 8×8″ square, I cut it into 36 pieces.  However, because the candy is fairly deep in the pan, the pieces were HUGE!  I think next time I will either cut it into 48 pieces, or pour it into a 9×13″ pan so that it is not so deep.  I omitted the walnuts but I do think they would go very well in this if you are a fan.  This would be really great packaged up as a holiday gift, in goodie bags or as a host/hostess gift.  Enjoy!

Pumpkin Pie Fudge


3 cups sugar

¾ cup unsalted butter, melted

2/3 cup evaporated milk

1 cup canned pumpkin puree

2 tbsp. corn syrup

2 ½ tsp. pumpkin pie spice

9 oz. white chocolate, chopped

7 oz. jar marshmallow crème

1 cup walnuts, chopped and toasted

1 tsp. vanilla extract



Stir together first six ingredients in a 3 ½ – quart saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a boil.  Continue cooking, stirring constantly, until a candy thermometer registers 234° (soft-ball stage).


Remove pan from heat; stir in remaining ingredients until well blended.  Pour into a greased aluminum foil-lined 8-inch square pan.  Let stand 2 hours or until completely cool; cut fudge into squares.

Source: adapted from Confections of a Foodie Bride