Pumpkin Fudge
A rich, creamy pumpkin fudge with warm pie spice and vanilla, perfect for fall gatherings or holiday treats, appealing to those who love sweet, seasonal desserts.
Ingredients
Instructions
- Combine sugar, pumpkin, cornstarch, pie spice, and evaporated milk in a heavy saucepan and heat until the mixture passes the fudge test.
- To test, drop a small amount into cold water; if it forms a ball, the fudge is ready.
- Add vanilla and beat with a mixer until smooth.
- Pour onto a buttered cookie sheet or platter and let cool before cutting.
Tips & Substitutions
For a smoother texture, ensure that the sugar fully dissolves before proceeding to the fudge test. If you don't have pie spice, a mix of cinnamon, nutmeg, and ginger can serve as a good substitute. Additionally, for a richer flavor, consider adding a pinch of salt or using brown sugar instead of white. This pumpkin fudge can also be enhanced with nuts or chocolate chips for added texture.
Serving Suggestions
Cut the pumpkin fudge into small squares for serving and consider drizzling with melted chocolate for extra indulgence. It pairs beautifully with a warm beverage like coffee or tea. For a festive touch, serve alongside a slice of pie or with Sam'S Macienda Dip for a fun dessert board.
Storage & Reheating
Store any leftover pumpkin fudge in an airtight container at room temperature for up to a week. If you prefer longer storage, refrigerate it, where it can last for up to two weeks. To enjoy it again, simply let it come to room temperature or briefly warm it in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Fudge contains roughly 273 calories, with 4g protein, 52g carbohydrates, and 4g fat. It is an excellent source of vitamin C (54% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of iron and calcium. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but ensure it's well-cooked and drained to avoid excess moisture, which can affect the fudge's consistency. Roasting or steaming pumpkin and then pureeing it works best for this recipe.
How can I tell when the fudge is ready?
The fudge is ready when it passes the fudge test, meaning a small drop into cold water forms a soft ball. If it doesn’t hold its shape, continue heating and testing every few minutes until it does.
Can I make this fudge vegan?
To make this fudge vegan, substitute the evaporated milk with a plant-based milk alternative like coconut or almond milk. You may also need to adjust the cooking time and temperature, as plant-based milks can behave differently when heated.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).