Pumpkin Pie Fudge
recipe at a glance
2 stars - 3 reviews
ready in: 30-60 minutes
serves/makes: 50recipe id: 53381cook method: stovetop
1 1/2 cup granulated sugar
2/3 cup evaporated milk
1/2 cup mashed pumpkin (canned)
2 tablespoons butter or margarine
1/4 teaspoon salt
1 1/2 teaspoon pumpkin pie spice
1 package (12 ounce size) vanilla flavored baking chips
2 cups miniature marshmallows
1/3 cup chopped nuts (optional)
1 1/4 teaspoon vanilla extract
Using butter or margarine, lightly grease the sides and bottom of a medium saucepan. Place the sugar, evaporated milk, pumpkin, butter, salt, and pumpkin pie spice in the saucepan. Stirring constantly over medium heat, bring the mixture to a boil and boil for 12 minutes.
Remove from the heat and stir in the baking chips and marshmallows until melted. Stir in the nuts and vanilla.
Pour into an 8-inch square pan that has been lined with foil and greased. Chill mixture until set.
Cut into small squares to serve. Cover and store in refrigerator.
82 calories, 3 grams fat, 12 grams carbohydrates, 1 grams protein per serving
. This recipe is low in sodium.
ratings & reviews
|Oct 10, 2009 fudge maker
For the two raters above- if using white chocolate or probably even vanilla chips, usually you have to 1.5 - double the chips because of the lack of cocoa in them which makes them set.
Oct 4, 2009 Tonya in Iowa
I had the same trouble as the last poster. I made the "fudge" last night, but it never set. I have something about the consistency of peanut butter.
I did use vanilla chips, and followed the rest of the recipe to the latter.
I thought about maybe more marshmallows next time, but I'm afraid it will just make it gooier. Any ideas?
Sep 26, 2009 Guest Foodie
I made the recipe with white chocolate chips because my grocer did not have vanilla chips. Mine never set. So I now have this delicious pumpkin goo.