If you’re still craving a pumpkin presence on your Thanksgiving dessert plate, try this pumpkin fudge for the same price as pumpkin pie.


  • 3 Cup sugar
  • 3/4 Cup butter, melted
  • 2/3 Cup evaporated milk
  • 1/2 Cup canned pure pumpkin
  • 2 Tablespoon light corn syrup
  • 1 Bag white chocolate chips (12 oz)
  • 7 Ounce Jar marshmallow creme
  • 1 Teaspoon vanilla extract


Step 1

Line a 9 inch square pan with aluminum foil. Spray with non-stick cooking spray.

Step 2

Combine sugar, melted butter, evaporated milk, pumpkin and light corn syrup in a medium-size heavy saucepan. Heat over medium-high heat, stirring constantly, for about 12 minutes, or until candy thermometer registers 234 degrees.

Step 3

Quickly remove from heat and stir in white chocolate chips, marshmallow crème and vanilla extract until well blended.

Step 4

Pour into prepared 9 inch pan. Refrigerate until cool, about 2 hours. Cut fudge into 1-inch pieces.