Recipe By Cathy
Published Jun 30th
Prep 25m Cook 25m Additional 1h 10m Ready In 1h 60m
Servings 1 9x9-inch pan Calories 256.1

Pumpkin lovers will sing songs of praise over this holiday confection! Creamy and smooth, it will end any meal happily.

Recipe Ingredients

  • ⅓ cup evaporated milk
  • 2 ½ cups white sugar
  • ¾ cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1 cup white chocolate chips
  • 7 ounces marshmallow creme
  • 2 tablespoons butter, room temperature
  • 1 teaspoon vanilla extract

Cooking Directions

  1. 1 Line a 9x9 inch pan with aluminum foil. Butter the foil or spray with cooking spray and set aside.
  2. 2 In a 3-quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
  3. 3 Mix in pumpkin puree and cinnamon; bring back to a boil. Cook, stirring constantly, for 18 minutes (see Editor's Note). Remove saucepan from the heat. Allow to cool slightly, 2 to 3 minutes.
  4. 4 Pour white chocolate chips in a large bowl. Pour fudge mixture over white chocolate chips. Let stand 5 minutes to allow white chocolate to soften; stir until smooth. Mix in marshmallow creme, butter, and vanilla until butter is melted and mixture is smooth. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.

Nutrition Facts

  • Calories 256.1
  • Carbohydrate 49.5 g
  • Cholesterol 9.2 mg
  • Fat 6.3 g
  • Fiber 0.4 g
  • Protein 1.8 g
  • Saturated Fat 3.8 g
  • Sodium 70.9 mg
  • Sugar 44.8 g

Chef's Notes

The fudge mixture should reach 239 degrees F (115 C) before you remove it from the heat. The temperature will continue to rise slightly, even off the heat.


  1. I followed the directions (without a candy thermometer) and this came out great!! Cook till it boils. Add ingredients..cook till it boils again.. Bring to rolling boil..then cook for 18 min (set your timers) and stir occasionally. I will DEFINATELY make this recipe again! What a nice change from ordinary fudge! Thanks!!
  2. Here's a tip for those of you who said your tin foil stuck to the fudge. DO NOT USE a cheap thin tin foil. Reynolds brand even makes a heavy duty NON STICK FOIL that worked perfectly for me. For those of you who ended up with pumpkin didn't cook it long enough...end of - Read more ...
  3. WOW!! All I can say is that this fudge is fantastic tasting. It's not too sweet and it has a nice even balance of flavors all centered around the pumpkin. It took me three tries to get this right because I had never made fudge before---but once I used a candy thermometer (234 F) for - Read more ...
  4. This recipe is not like traditional chocolate or peanut butter fudge. It's not creamy but pumpkin isn't creamy. So it should be expected. However it is so tasty. I made this a couple of days ago and had multiple requests for the recipe. Very easy. The changes I made to the recipe were adding a - Read more ...
  5. Nice texture, but has better flavor with 1/2 tsp. pumpkin pie spice and 1/2 tsp. cinnamon. Once it comes to a boil, turn the heat down so it's just enough to maintain the boil and stir *occasionally* as the directions say, for 18 minutes. You do not need a thermometer. I checked the temperature after - Read more ...
  6. FANTASTIC!!! I was so pleased with the results! I divided it up and asked for reviews from my parents, sisters, & their families, and all of them called me to say how much they enjoyed it. I did cut the cinnamon down to 1/2 tsp. and added 1/2 tsp.of pumpkin pie spice and it really - Read more ...
  7. I like others ended up with a pan of sticky goo. DO NOT USE FOIL to line the pan! The "fudge" sticks to the foil and you cannot remove it. I tried freezing it heating it up and tearing it out. Nothing worked to get it out of the pan without pieces of foil stuck - Read more ...
  8. I used a candy thermometer to be sure it reached 230 degrees, I had no problem with it setting up. it taste great. Loved it. Doris :-)
  9. Mmmmm! First time making pumkpin fudge. A nice change from chocolate and peanut butter. I doubled the recipe with no problems. Use a candy thermometer to ensure that your fudge reaches the soft ball stage (232°F). I also recommend a wisk for combining the ingredients and stirring in the pumpkin, marshmallow creme and chocolate.

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