Pumpkin Fudge Recipe

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Pumpkin Fudge
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  1. Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon, pumpkin pie spice and nutmeg.
  2. Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir until a candy thermometer reads 238° (soft-ball stage).
  3. Remove from the heat. Stir in cinnamon chips until melted. Stir in the marshmallow creme, pecans and vanilla. Transfer to prepared pan. Chill until firm.
  4. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 3 pounds.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 32.44 Kcal (136 kJ)
Calories from fat 15.42 Kcal
% Daily Value*
Total Fat 1.71g 3%
Cholesterol 0.68mg 0%
Sodium 2.33mg 0%
Potassium 17.27mg 0%
Total Carbs 4.34g 1%
Sugars 3.77g 15%
Dietary Fiber 0.25g 1%
Protein 0.32g 1%
Vitamin C 0.1mg 0%
Iron 0.1mg 0%
Calcium 7mg 1%
Amount Per 100 g
Calories 374.42 Kcal (1568 kJ)
Calories from fat 178 Kcal
% Daily Value*
Total Fat 19.78g 3%
Cholesterol 7.84mg 0%
Sodium 26.91mg 0%
Potassium 199.3mg 0%
Total Carbs 50.07g 1%
Sugars 43.57g 15%
Dietary Fiber 2.94g 1%
Protein 3.65g 1%
Vitamin C 1.2mg 0%
Vitamin A 0.1mg 0%
Iron 1mg 0%
Calcium 80.9mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.7
  • 1

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol,
  • good source of fiber

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