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Pecan Pumpkin Pie Fudge
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1 cup granulated sugar

1 cup firmly packed brown sugar

1/2 cup Land O Lakes® Butter

1/2 cup Land O Lakes® Half & Half

1/2 cup canned pumpkin

1 1/2 teaspoons pumpkin pie spice

2 cups miniature marshmallows

1 (12-ounce) package (2 cups) white baking chips

1 teaspoon vanilla extract

1/2 cup chopped pecans

How to make

  1. STEP 1

    Line 8- or 9-inch square pan with aluminum foil, extending over edges. Lightly butter foil; set aside.

  2. STEP 2

    Combine sugar, brown sugar, butter, half & half, pumpkin and pumpkin pie spice in heavy 3-quart saucepan. Cook 5-7 minutes over medium heat, stirring constantly, until mixture boils and sugar is dissolved.

  3. STEP 3

    Reduce heat to low. Cook 7-12 minutes, stirring occasionally, until mixture reaches 234°F (soft ball stage) on candy thermometer. Remove from heat.

  4. STEP 4

    Stir in marshmallows, baking chips and vanilla until mixture is smooth; stir in pecans. Pour into prepared pan. Cool completely.

  5. STEP 5

    Remove fudge from pan using foil; remove foil. Cut into 1-inch squares. Store refrigerated in container with tight-fitting lid up to 3 weeks.

Tip #1

Spoon leftover pumpkin into freezer container; freeze to use in other recipes.

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