An easy creamy pumpkin fudge recipe that can be made without a candy thermometer. This recipe uses real pumpkin puree and a few other ingredients to make a melt in your mouth fudge!
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🌡️No Candy Thermometer Needed!
This recipe for pumpkin fudge does not use marshmallow or condensed milk in it. And you don't need a candy thermometer to make it (like this recipe, or this one)!
The pumpkin fudge is creamy and has all the tastes of pumpkin pie! This recipe only uses ½ cup pumpkin puree, so check out my other pumpkin recipes to use the rest of the pumpkin puree. I highly recommend my double layer pumpkin cheesecake bars!
🥘Ingredients
Ingredient Notes
- Pumpkin puree - make sure you purchase pumpkin puree instead of pumpkin pie filling. That has a lot of different ingredients in it that we don't need for this recipe.
- Chopped pecans - purchase pre chopped pecans to save time chopping.
- Unsalted butter - salted butter can be substituted. Omit the extra salt in the recipe.
- Milk - whole milk is used in this recipe. You can sub that with 2% milk. I don't recommend a lighter milk than that for best taste.
🔪 Instructions
In a medium bowl, stir pumpkin puree, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract together. Set aside.
Melt butter, brown sugar, and whole milk together in a medium saucepan over medium heat. Stir together and bring to a boil. Boil for 3 minutes, stirring occasionally.
Remove saucepan from heat. Stir in pumpkin puree mixture. Then add in powdered sugar in and stir until smooth. If powdered sugar is clumpy in the batter, place saucepan back over medium heat and stir until melted and smooth.
Spread fudge into an 8x8 inch or 9x9 inch baking pan that's been lined with parchment paper, and smooth the top. Let it sit at room temperature for one hour, then store in the refrigerator for another hour, or overnight, until set.
Remove from the refrigerator once fudge has set and slice into squares. Store leftovers in the refrigerator for up to 2 weeks.
✔️Expert Tips
- Add in toasted pecans pieces or walnuts for an added crunchy taste.
- Have all your ingredients ready before you start the recipe. Things move quickly when you begin making fudge!
- Make sure you cook the fudge on the stovetop for as long as the recipe says. It will not set otherwise.
💭FAQs
Wrap the fudge in plastic wrap and then put it inside a freezer bag or container. It can freeze for up to 2 months. Thaw by leaving it in the refrigerator for 3-4 hours.
Cut the fudge when it has slightly firmed up, about an hour into it's cooling time in the refrigerator.
🔖Related Recipes
📋 Recipe
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Pumpkin Fudge
Ingredients
- ½ cup pumpkin puree
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter
- 2 cups light brown sugar packed
- ¼ cup whole milk
- 4 cups powdered sugar
Instructions
- Line an 8x8 inch or 9x9 inch baking pan with parchment paper. Set aside.
- In a medium bowl, stir pumpkin puree, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract together. Set aside.
- Melt butter, brown sugar, and whole milk together in a medium saucepan over medium heat.
- Stir together and bring to a boil. Boil for 3 minutes, stirring occasionally.
- Remove saucepan from heat. Stir in pumpkin puree mixture. Then add in powdered sugar in and stir until smooth. If powdered sugar is clumpy in the batter, place saucepan back over medium heat and stir until melted and smooth.
- Spread fudge into prepared baking pan, and smooth the top. Let it sit at room temperature for one hour, then store in the refrigerator for another hour, or overnight, until set.
- Remove from the refrigerator and slice into squares. Store leftovers in the refrigerator for up to 2 weeks.
Notes
- Add in toasted pecans pieces or walnuts for an added crunchy taste.
- Have all your ingredients ready before you start the recipe. Things move quickly when you begin making fudge!
- Make sure you cook the fudge on the stovetop for as long as the recipe says. It will not set otherwise.
- Milk - whole milk is used in this recipe. You can sub that with 2% milk. I don't recommend a lighter milk than that for best taste.
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