Why You’ll Love Pumpkin Pecan Fudge Recipe
This Pumpkin Pecan Fudge combines classic homemade fudge with cozy fall flavors. The pumpkin and pumpkin pie spice add warmth without overpowering the sweet butterscotch base, while toasted pecans provide a satisfying crunch.
It also makes a generous batch of 36 pieces, so there’s plenty for sharing at parties, Thanksgiving gatherings, bake sales, or holiday celebrations. Since the fudge can be prepared ahead of time and stored until needed, it’s a convenient addition to a busy holiday baking schedule.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter, divided
- Granulated sugar
- Evaporated milk
- Canned pumpkin puree
- Pumpkin pie spice
- Butterscotch chips
- Marshmallow creme
- Vanilla extract
- Chopped pecans, toasted
Directions
- Line a 13×9-inch pan with aluminum foil, leaving enough overhang to make it easy to lift the finished fudge from the pan. Grease the foil with 1 teaspoon of the butter and set the prepared pan aside.
- In a deep saucepan, combine the granulated sugar, evaporated milk, pumpkin puree, pumpkin pie spice, and remaining butter.
- Cook the mixture over medium heat, stirring constantly to prevent scorching. Continue cooking until a candy thermometer reaches 238°F, which is the soft-ball stage.
- Remove the saucepan from the heat. Immediately add the butterscotch chips, marshmallow creme, and vanilla extract. Stir until the chips have melted and the mixture is completely smooth.
- Fold in the toasted chopped pecans until they are evenly distributed throughout the fudge.
- Pour the fudge mixture into the prepared pan and spread it into an even layer.
- Allow the fudge to cool completely on the countertop until firm.
- Once set, use the foil overhang to carefully lift the fudge from the pan. Peel away and discard the foil.
- Cut the fudge into approximately 1-inch squares and serve or transfer to an airtight container for storage.
Servings and timing
Servings: 36 pieces
Prep and cook time: 55 minutes
Additional cooling time may be needed for the fudge to become completely firm before cutting. For the cleanest squares, wait until the fudge is fully set and cool before slicing.
Variations
Chocolate Pumpkin Fudge: Replace some or all of the butterscotch chips with semisweet or milk chocolate chips for a chocolate-forward version with subtle pumpkin flavor.
Walnut Pumpkin Fudge: Substitute toasted chopped walnuts for the pecans. Walnuts have a slightly more robust flavor that pairs especially well with pumpkin spice.
Extra-Spiced Fudge: Add a small pinch of ground cinnamon, nutmeg, or ginger along with the pumpkin pie spice for an even warmer fall flavor.
Salted Pumpkin Pecan Fudge: Sprinkle a small amount of flaky sea salt over the fudge immediately after pouring it into the pan. The salty finish provides a pleasant contrast to the sweet butterscotch flavor.
Nut-Free Pumpkin Fudge: Leave out the pecans for a smooth, creamy version without nuts.
Maple Pumpkin Fudge: Add a small amount of maple extract along with the vanilla extract to bring another classic autumn flavor to the recipe.
Storage/Reheating
Store Pumpkin Pecan Fudge in an airtight container at room temperature in a cool, dry place. Place parchment or wax paper between layers to prevent the pieces from sticking together.
For longer storage, keep the fudge in an airtight container in the refrigerator. Allow refrigerated pieces to sit at room temperature briefly before serving if you prefer a softer texture.
The fudge can also be frozen. Wrap it tightly and place it inside a freezer-safe airtight container or freezer bag. For convenient serving, freeze individual pieces or small portions separated by parchment paper. Thaw the fudge in the refrigerator before bringing it to room temperature.
Reheating is not necessary and generally isn’t recommended because warming the fudge can soften or melt it.
FAQs
1. Do I need a candy thermometer to make Pumpkin Pecan Fudge?
A candy thermometer is strongly recommended. The sugar mixture needs to reach 238°F, or the soft-ball stage, for the fudge to set properly. Using a thermometer takes much of the guesswork out of achieving the right consistency.
2. Why did my pumpkin fudge turn out too soft?
Soft fudge usually means the sugar mixture did not reach the proper temperature. Make sure it reaches 238°F before removing the saucepan from the heat. Measuring the pumpkin and evaporated milk accurately is also important because excess liquid can affect the texture.
3. Can I use fresh pumpkin puree instead of canned pumpkin?
Yes, but canned pumpkin puree is preferable because its consistency and moisture content are more predictable. Homemade pumpkin puree can contain more water, which may affect how well the fudge sets.
4. Is pumpkin puree the same as pumpkin pie filling?
No. Pumpkin puree is plain cooked and pureed pumpkin, while pumpkin pie filling generally contains added sugar and spices. For this recipe, use plain pumpkin puree.
5. Do the pecans have to be toasted?
No, but toasting the pecans is highly recommended. It enhances their nutty flavor and gives them a slightly crisper texture, which contrasts nicely with the creamy fudge.
6. How do I know when the fudge is ready to cut?
The fudge should be completely cool and firm to the touch. If it still feels very soft in the center, give it additional time to set before removing it from the pan and cutting it.
7. How can I cut fudge into neat squares?
Make sure the fudge is completely set first. Lift the entire slab from the pan using the foil, then use a large, sharp knife to make straight cuts. Wiping the knife clean between cuts can help produce neater edges.
8. Can I make Pumpkin Pecan Fudge ahead of time?
Yes. Fudge is an excellent make-ahead dessert because it stores well. Prepare it in advance, keep it tightly covered in an airtight container, and cut or arrange it for serving when needed.
9. Can I leave the pecans out?
Absolutely. The pecans can be omitted without significantly changing the preparation method. The finished fudge will simply have a smoother texture without the crunchy nut pieces.
10. Why is constant stirring important?
The mixture contains a substantial amount of sugar and dairy, so stirring helps it heat evenly and reduces the chance of scorching on the bottom of the saucepan. Continue stirring while cooking the mixture to 238°F.
Conclusion
Pumpkin Pecan Fudge turns classic homemade fudge into a cozy seasonal dessert with pumpkin puree, pumpkin pie spice, creamy butterscotch, and toasted pecans. Each bite is rich and sweet with just enough nutty crunch to balance the smooth texture.
With 36 servings in one batch, it’s particularly convenient for fall parties, Thanksgiving dessert tables, holiday candy trays, and edible gifts. Prepare it ahead of time, let it set completely, and cut it into bite-sized squares for an easy homemade treat that captures the flavors of the season.
Pumpkin Pecan Fudge
Rich and creamy pumpkin pecan fudge flavored with warm pumpkin pie spice, butterscotch, and toasted pecans. A festive bite-sized treat perfect for fall and holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 36 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 Teaspoon, Plus 3/4 Cup Unsalted Butter (divided)
- 3 Cups Granulated Sugar
- 1 Can Evaporated Milk (5 oz)
- 1/2 Cup Canned Pumpkin Puree
- 2 Teaspoons Pumpkin Pie Spice
- 1 Package (11 oz) Butterscotch Chips
- 1 Jar Marshmallow Creme (7 oz)
- 1 Teaspoon Vanilla Extract
- 1 Cup Chopped Pecans, Toasted
Instructions
- Line a 13×9-inch pan with aluminum foil. Butter the foil with 1 teaspoon of the butter and set aside. In a deep saucepan, combine the granulated sugar, evaporated milk, pumpkin puree, pumpkin pie spice, and remaining butter.
- Cook over medium heat, stirring constantly, until a candy thermometer reads 238°F, or the soft-ball stage.
- Remove from the heat. Stir in the butterscotch chips, marshmallow creme, and vanilla extract until smooth. Stir in the toasted pecans.
- Pour the fudge mixture into the prepared pan and let it cool completely on the countertop.
- Use the foil to lift the cooled fudge from the pan. Discard the foil and cut the fudge into 1-inch squares.
Notes
- For the best texture, use a candy thermometer and cook the mixture to 238°F.
- Toast the pecans before adding them for a deeper, nuttier flavor.
- Allow the fudge to cool completely before cutting for clean, neat squares.
- Store the fudge in an airtight food storage container.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 31 g
- Sodium: 30 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
