This is sooooooo good! I buy pie pumpkins and bake them to make fresh pumpkin puree, but you could also use canned pumpkin to make this awesome fudge. A great fall treat for Halloween and Thanksgiving.

Pumpkin Fudge

Joan Donogh
Pumpkin fudge with marshmallow fluff and white chocolate.
5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 64 pieces


  • 2 1/2 cups white sugar
  • 2/3 cup evaporated milk
  • 3/4 cup pumpkin puree
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1 jar 7 1/2 oz/ 213 ml marshmallow fluff
  • 2 tablespoons butter
  • 1 cup white chocolate chips
  • 1 teaspoon vanilla


  • In a large saucepan, heat sugar and evaporated milk over medium heat. Bring to boil, stirring occasionally.
  • Stir in pumpkin and spices and return to boil.
  • Stir in marshmallow fluff and butter. Bring to a full, rolling boil and boil for 18 minutes, stirring occasionally.
  • Remove from heat and stir in white chocolate chips and vanilla. Stir until chocolate chips are melted - about 5 minutes.
  • Pour into a greased 9 inch square pan.
  • Cool and then cut into squares.


Tastes better after sitting for a day to allow the flavors to blend.


1 Comment

  1. Mitzi

    5 stars
    Recipe turned out perfectly! Thank you for sharing!


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