Monday, October 3, 2011

Pumpkin Pie Fudge

I'm shocked that I'm posting another fudge recipe. While the Key Lime Pie Fudge I posted a while back didn't involve a candy thermometer, this recipe does. Candy thermometers intimidate me and I know they shouldn't. I mean, mine has color coded areas for soft ball stage and hard ball stage and is pretty self explanatory. I think what gets me all nervous is the cooking of the sugar. In just a split second, the beautiful velvety mixture can turn into a crumbly, dry rock. It just scares me.

This Pumpkin Pie Fudge was inspired by the key lime pie fudge. I found a pumpkin fudge recipe and thought that it would be great to give it a crust, but not just a graham cracker crust, a gingersnap crust. I think it really complements the pumpkin.

Pumpkin Pie Fudge
Fudge recipe from Southern Living via My Recipes

For the fudge:
3 C. sugar
3/4 C. butter, melted 
2/3 C. evaporated milk
1/2 C. canned pumpkin
2 T corn syrup
1 tsp. pumpkin pie spice
1 (12-ounce) package white chocolate morsels
1 (7-ounce) jar marshmallow crème
1 tsp. vanilla extract

For the crust:
1 1/4 C. finely crushed gingersnap crumbs
2 T. sugar
4 T. butter, melted

Line an 8x8 pan with foil or parchment paper, extending it up and over the pan. Butter the sides and bottom of the pan, especially the corners. Set aside.

Preheat oven to 375. In a medium sized bowl, melt butter and then stir in sugar with a fork, breaking up any lumps. Add gingersnap crumbs and mix well. Spread evenly into the baking pan and bake for 4 to 5 minutes or until edge is lightly browned. Remove from the oven and let cool on a wire rack.
Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.

Remove pan from heat; stir in remaining ingredients until well blended. Pour into the greased aluminum foil-lined pan. Cover and chill for several hours or overnight. Lift the fudge from pan using edges of foil or parchment. Peel off foil and cut the fudge into one-inch pieces.



  1. Oh that looks so good! Worth getting over your fear (which I share).

  2. Fudge with crust? Right up my alley! YUM! I would love for you to share this on my weekly linky party, Crazy Sweet Tuesday!

  3. This is such a great idea! Love the crust on the bottom!

  4. Wow this looks amazing, what a great recipe!! :)

  5. Looking more like fall here on your blog! Love pumpkin.. can't wait to try this! Sook

  6. I never tried this! Well, I never tried anything with pumpkin, can you believe that? And it looks so tasteful! I love your blog!

  7. I saw it in crazy for crust and it is a great idea! I really needed to see the recipe and I'll try them, it is a great idea!

  8. Does this store as well as regular fudge?

  9. I also have this fear of candy thermometer recipes. All because the first time i tried to make fudge it was a disaster.

  10. This sounds so yummy and the photo just makes my mouth water! Using ginger snaps for the crust is creative genius! I'm gluten-intolerant, but I have a favorite brand of gluten-free ginger snaps that will work perfectly. I just never thought of using them in place of graham crumbs, so thanks for the inspiration! I can hardly wait to try the recipe and I'll be dropping by your blog frequently from now on. ��


  12. Made it for Thanksgiving and my co-workers and family loved it!! Next time I will make with more crust and pour it over a bigger pan to make the fudge less thick.

  13. This looks delicious !! So many fudge recipes look and taste waxy. This looks like a cheese cake I have to try this for sure ! Thanks so much for sharing the recipe !!

  14. From Sharon
    I made this to sell at our pumpkin festival it was delicious and a big hit I sold out and could have sold some more if I had it. Everyone loved it.

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  16. Sounds really good trying tomorrow! Thanks for posting.

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