Pumpkin Fudge

Pumpkin Fudge

Serves 24
Allergy Milk
Meal type Dessert


  • 3 cups sugar
  • 3/4 cups butter
  • 2/3 cups evaporated milk
  • 1/2 cup pumpkin
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Nutmeg
  • 2 cups Butterscotch Flavored Pieces
  • 7oz Mallo Cream
  • 1 cup Walnuts or Pecans (chopped and toasted)
  • 1 teaspoon vanilla


Step 1
Butter a 13x9x2 baking pan.
Step 2
In a heavy 2 – quart sauce pan, combine sugar, evaporated milk, pumpkin, cinnamon, ginger and nutmeg. Bring mixture to a boil, stirring constantly.
Step 3
Reduce heat. Simmer over med- low heat until mixture registers 234 degrees (soft ball stage) on a candy thermometer, stirring constantly, about 25 minutes.
Step 4
Remove from heat and stir in the butterscotch pieces until melted. Add marshmallow cream, nuts and vanilla. Stir until well combined.
Step 5
Pour mixture into prepared pan, spreading evenly. Cool at room temperature. Cut into squares. Wrap tightly and store in refrigerator.
Step 6
Makes 3 pounds or 24 2oz. portions.