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Pumpkin Fudge Recipe

Pumpkin Fudge recipe


2 cups of sugar.

1 cup of chopped nuts.  I used pecans since they compliment the pumpkin.

½ cup of pumpkin mash.

½ cup of evaporated milk.

¼ cup of butter.

½ teaspoon of vanilla.

¼ teaspoon of cornstarch.

¼ teaspoon of pumpkin pie spice.


Preparation Instructions:

Cook the sugar, pumpkin mash, cornstarch, evaporated milk and pumpkin pie spice until it forms a soft ball when dropped in cold water, or until reaches 236°F (114°C).  I did use a candy thermometer just to be sure I reached the 236 degrees.  My notes.


Add the butter, vanilla, and chopped nuts.


Beat until the mixture is creamy.


Pour into a buttered plate and allow to cool.  Pick a pan of your choice for cooling; then place in refrigerator to set up overnight.  My notes. 


Cut into small chunks.


Back to the Pumpkin Recipes home page.


PERSONAL NOTES:  First of all, I use all organic ingredients.  In the case of the evaporated milk, I purchased Santini brand Evaporated Milk from Whole Foods even though it is not organic.  I also used Vanilla Bourbon Barrel Aged from Bourbon Barrel Foods from Whole Foods again even though it is not organic (I try the best I can to purchase organic and if the product is not sold in USDA certified organic form, I get the next best product available).  In regards to the pumpkin, I grow Sugar Pumpkins each year, cook, process through a food mill and freeze for use throughout the year.  I believe that quality ingredients influence the outcome of the product. 


For those of you who tried the Pumpkin Fudge at the Farmer’s Market @ Mellwood Wednesday, September 2, I thank you!  As promised, here is the recipe with my personal notes included.

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