Pumpkin Pie Fudge

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Pumpkin Pie Fudge

Pumpkin Pie Fudge

 

If you are looking for a tasty Halloween Treat or Fall Recipe we have one for you. Pumpkin Pie Fudge, oh and is it delicious. This will be a hit no matter what the occasion is. Whip of this Pumpkin Pie Fudge in no time, it will make a great treat if your throwing a party or dinner, need a treat to take to work or just because you love fudge!! 🙂

Pumpkin Pie Fudge
 
Author:
Ingredients
  • 3 cup Sugar
  • ½ can Evaporated Milk
  • ⅓ cup Corn Syrup
  • 1 stick Butter
  • ½ cup Pumpkin Puree
  • 1 tsp Pumpkin Pie Spice
Instructions
  1. Mix pumpkin, spice, sugar, corn syrup and evaporated milk in large pan and cook over medium heat.
  2. Sir occasionally.
  3. Mixture will begin boiling. If it boils too close to top reduce heat slightly.
  4. Continue cooking until mixture reaches soft ball stage (235-245 degrees). You can test for this by seeing the syrup forms a ball while in the cold water, but flattens once removed from the water.
  5. When it reaches this stage, remove from heat.
  6. Take butter and grease inside of glass baking dish.
  7. Add remainder of butter and stir until mixture start to lose its sheen.
  8. Then pour into buttered baking dish and allow to cool.

 

Pumpkin Pie Fudge Ingredients

Ingredients

  • 3 cup Sugar
  • 1/2 can Evaporated Milk
  • 1/3 cup Corn Syrup
  • 1 stick Butter
  • 1/2 cup Pumpkin Puree
  • 1 tsp Pumpkin Pie Spice

Pumpkin Pie Fudge process

Directions

  1. Mix pumpkin, spice, sugar, corn syrup and evaporated milk in large pan and cook over medium heat.
  2. Sir occasionally.
  3. Mixture will begin boiling. If it boils too close to top reduce heat slightly.
  4. Continue cooking until mixture reaches soft ball stage (235-245 degrees). You can test for this by seeing the syrup forms a ball while in the cold water, but flattens once removed from the water.
  5. When it reaches this stage, remove from heat.
  6. Take butter and grease inside of glass baking dish.
  7. Add remainder of butter and stir until mixture start to lose its sheen.
  8. Then pour into buttered baking dish and allow to cool.

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Pumpkin Pie Fudge

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Comments

  1. Your Pumpkin Pie Fudge looks delicious! Hope you are having a fantastic weekend and thanks so much for sharing this awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen
    Miz Helen recently posted..Whats For Dinner Next Week 10-5-14My Profile

  2. This looks delicious! Thanks for sharing! 🙂
    Leesha @ Living Contently recently posted..The Truth About Weekend Weight GainMy Profile

  3. Delicious pumpkin pie fudge, thanks for sharing with Hearth and Soul blog hop. pinning. it.
    swathi recently posted..Bunuelos colombianos: Colombian Cheese FrittersMy Profile

  4. I Can’t wait to try your Pumpkin Pie Fudge. Thanks so much for sharing your awesome post with Full Plate Thursday and have a great weekend!
    Hope to see you again real soon,
    Miz Helen
    Miz Helen recently posted..Full Plate Thursday 10-9-14My Profile

  5. I love fudge.But have never tried pumpkin pie fudge.Should give a try.Yours look delicious. Thank you for sharing with us at #HomeMattersParty .We would love to have you again next week.
    Sahana recently posted..Home Matters Linky Party #57My Profile

  6. Hi!
    That looks lovely, so last evening I made this, but…. After 36 hours in the fridge it still hasn’t solidified! The only change I made to the recipe above was putting less sugar, and also using cream instead of evaporated milk as it’s hard to come by here in Israel (the corn syrup is also rare, but I got it, Yeppe!). Surely that’s not the problem? What should I do now? should I bake it? Freeze it?
    Thanks in advance!

  7. How long does it take to set? I made this a few hours ago and it still hasn’t hardened 🙁 it does taste delicious though!

  8. Can I use dark corn syrup?

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