if you are looking for another dessert to add to your Thanksgiving table or to take with you somewhere, you are going to want to try this Pumpkin Pie Fudge recipe! It is so easy to make, and will "keep" a few days and travels well - perfect if you need something to bring with you to someone else's house!
I know that people think that "pumpkin season" is pretty much over, but does it really need to be? As far as I am concerned, as long as it is cold, it is pumpkin season! I will be sipping on my copycat Starbucks Pumpkin Spice Latte until pretty much March and I can never get enough pumpkin pancakes (as my thighs will confirm).
If you are looking for a nice homemade gift idea, try whipping up a batch of this pumpkin spice fudge along with this chocolate peppermint fudge and a few other varieties (don't forget to check our my eggnog fudge recipe as well as my chocolate pecan fudge recipe - and for a really fun fudge recipe, try my cake batter fudge recipe!) and give out a variety pack of fudge to your friends. If you make a batch of 4 or 5 different fudges, you can give everyone 2 or 3 pieces of each flavor and wrap them up in a pretty gift box for a great teacher gift, gift for your mail carrier, etc!
If you have never made fudge before, it really is easier than you think. One thing that is critically important is to use a candy thermometer when you are cooking the fudge. Unlike my Chocolate peppermint fudge, the fudge mixture needs to come to exactly the soft ball stage (235 F - 245 F) for it to set properly as it cools. You can pick up a candy thermometer on Amazon or your local craft store (or even in the grocery store in the "kitchen tools" section)
Pumpkin Pie Fudge Recipe
- 3 cups Sugar
- 6 oz 1/2 of a "regular can" Evaporated Milk
- 1/3 cup Corn Syrup
- 8 Tbsp 1 stick Butter
- 1/2 cup Pumpkin Puree
- 1 tsp Pumpkin Pie Spice
- Mix pumpkin, spice, sugar, corn syrup and evaporated milk in large pan and cook over medium heat.
- Sir occasionally.
- Mixture will begin boiling. If it boils too close to top reduce heat slightly.
- Continue cooking until mixture reaches soft ball stage (235-245 degrees). You can either use a candy thermometer or you can test for this by putting a few drops of the syrup in cold water. if it forms a ball in the water, but flattens once removed from the water - it is at the soft ball stage..
- Remove from heat.
- Unwrap the end of the stick of butter and use the butter to grease inside of glass 8"x8" baking dish.
- Add remainder of the butter to the fudge mixture and stir until the butter is melted and the mixture start to lose its sheen.
- Pour mixture in to buttered baking dish and allow to cool.
- Cut in to squares