Rating: 3.5 stars
138 Ratings
  • 5 star values: 49
  • 4 star values: 39
  • 3 star values: 18
  • 2 star values: 10
  • 1 star values: 22

A twist on chocolate fudge that uses everyone's favorite Thanksgiving vegetable, pumpkin!



Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Butter or grease one 8x8 inch pan.

  • In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.

  • When mixture registers 232 degrees F (110 degrees C) on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 degrees F or 43 degrees C on candy thermometer).

  • Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm cut into 36 squares.

Nutrition Facts

108 calories; protein 0.5g; carbohydrates 18.8g; fat 3.8g; cholesterol 7.3mg; sodium 46.4mg. Full Nutrition