Pumpkin Fudge Recipe

Name: Pumpkin Fudge Recipe
Yield: 36 pieces
Ingredients: 1 1/2 cups granulated sugar or sugar free alternative like allulose; 1 cup heavy cream; 3/4 cup pumpkin puree; 8 Tablespoons 1 stick butter, unsalted; 1 teaspoon pumpkin pie spice; 1/4 teaspoon kosher salt; 1 teaspoon vanilla extract

User Reviews

5.0

6 reviews

Excellent

Servings
36 pieces
Calories
57 kcal
Course
Dessert
Cuisine
American

Pumpkin Fudge Recipe

Francis Bryant

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Delicious creamy pumpkin fudge is the perfect fall dessert. Not overly sweet and made with real pumpkin puree and fall spices. Enjoy with chopped nuts or plain.

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Ingredients

Servings

1 1/2 cups granulated sugar or sugar free alternative like allulose
1 cup heavy cream
3/4 cup pumpkin puree
8 Tablespoons 1 stick butter, unsalted
1 teaspoon pumpkin pie spice
1/4 teaspoon kosher salt
1 teaspoon vanilla extract

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Instructions

Line and lightly grease a 8" x 8" baking pan with foil or parchment paper, set aside.
In a medium size saucepan combine the sweetener and heavy cream. Over medium heat bring to a boil, stirring constantly.
Add pumpkin puree, butter, pumpkin pie spice, salt, and vanilla extract. Whisk until the ingredients are well incorporated and the butter has melted.
Bring ingredients to a boil until a candy thermometer reaches a soft ball stage at 240°F.
Remove pumpkin fudge from the stovetop and cool to 110°F.
Whisk fudge with a hand whisk or hand mixer until loses its gloss color. Be careful not to over beat.
Pour pumpkin fudge into prepared baking pan. Cool for about 2 hours before cutting into 1-inch squares.

Notes

You can use up to 3 cups of sugar. I found that 1 1/2 cups is perfect. Not overly sweet and allows for the pumpkin flavor to come through.
Use 100% pumpkin puree. Follow this 6 minute Instant Pot Pumpkin Puree recipe to make your own pumpkin puree.

Nutrition Information

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Serving 1g Calories 57kcal (3%) Carbohydrates 9g (3%) Fat 2g (3%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Cholesterol 7mg (2%) Sodium 11mg (0%) Sugar 9g (18%)