New this month
Get the Allrecipes magazine

Spicy Pumpkin Fudge


"Oh soo good! A nice alternative to traditional chocolate fudge. This recipe is a family favorite."
Added to shopping list. Go to shopping list.


servings 211 cals
Original recipe yields 36 servings (3 dozen squares)

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  1. Butter a 9x13 inch pan and set aside.
  2. Preheat oven to 300 degrees F (150 degrees C). Arrange almonds on a cookie sheet and place in oven to toast. Stir frequently. Do not burn. Remove from oven and set aside.
  3. In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes.
  4. Remove from heat. Stir in butterscotch chips. When chips are melted, add marshmallow cream, nuts, and vanilla. Mix until well blended.
  5. Immediately pour butterscotch mixture into prepared pan. Spread evenly. Cool at room temperture. Cut into squares, and store in the refrigerator in an air-tight container.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 211 calories; 10.1 g fat; 28.5 g carbohydrates; 1.2 g protein; 15 mg cholesterol; 63 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 77
  1. 90 Ratings

Most helpful positive review

I give this recipe 4 starts but my fudge was worth 5 stars. It's was sooo good but I had to make changes to accomplish it. I read the reviews of others and took some advice from each to create m...

Most helpful critical review

I don't understand what happened to my batch of pumpkin fudge. I boiled it for over a half hour, stirring constantly, and it wouldn't go over 220. I let it boil for ten minutes, without stirri...

Most helpful
Most positive
Least positive

I give this recipe 4 starts but my fudge was worth 5 stars. It's was sooo good but I had to make changes to accomplish it. I read the reviews of others and took some advice from each to create m...

After reading all the reviews, I was a little nervous about trying this recipe however, I was pleasantly surprised at how my fudge turned out. I did cut down the butter to 1/2 cup and increased ...

If you want the pumpkin flavor to come through, use vanilla baking chips or white chocolate chips. Then, the recipe is a 5 star for me. The butterscotch chips are too dominating and the pumkin f...

This was such a unique fudge! It's very existence warrants 5 stars even if I made some changes. Okay, so here they are: I used rice krispies instead of almonds. After absorbing the moisture o...

Used white chocolate chips. Would have been wonderful, if it would have ever set up. Tried to make it 3 separate times. Will try one more time before giving up on the recipe. Follow Up. 11/1...

This is a great recipe! I halfed the butter, left out a cup of sugar, and used half white choc. chips instead of all butterscotch. I also left out the almonds (didn't have any) but I threw in so...

This was the first time I made fudge - even without a thermometer! (Boiled it for 10 minutes.) I used cinnamon chips instead of butterscotch because I like a lot of spice, and the fudge came out...

I really liked this recipe, though it took 2 attempts. The first time, it just didn't set. The second time I used only one stick of butter. As suggested by others, I used 1 cup of butterscotc...

I started making this last year at Thanksgiving and it has been a hit every time. Be extremely careful with the 234 degree temp or it won't be the right consistency. I always use 1 c. buttersc...