Spiced Pumpkin Fudge


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Need a change from the typical pumpkin pie dessert on Thanksgiving? Try this recipe on for size.

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  • 3/4 C. butter
  • 3 C. sugar
  • 2/3 C. evaporated milk
  • 1/2 C. canned pumpkin
  • 1 tsp. pumpkin pie spice
  • 2 C. butterscotch baking chips
  • 1 (7 oz.) jar marshmallow cream
  • 1 C. chopped toasted almonds or desired nuts
  • 1 tsp. vanilla

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In heavy saucepan, combine first five ingredients; bring to boil over medium heat, stirring constantly. Continue boiling until mixture reaches 234 degrees on candy thermometer. Remove from heat; stir in butterscotch chips and marshmallow cream until melted and smooth.

Stir in nuts and vanilla. Pour into buttered 9 x 13 or larger pan.

Cool completely. Cut into squares.

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