Happy Friday! There’s no better way to end the week than with something creamy, sweet and seasonal. I’ll share more savory recipes soon, but for now I wanted to finish the week on a sweet note. I’m the kind of person who believes almost anything is better with chocolate, so I combined it with a favorite fall flavor: pumpkin.
I wasn’t sure at first how pumpkin spice would pair with chocolate in a rich fudge, but of course chocolate won me over. This fudge is seriously mouthwatering — it’s nearly impossible to stop at one piece. The pumpkin layer brings cozy fall spice and the aroma of homemade pumpkin pie, while the chocolate layer adds deep, creamy richness. Together they make a perfect seasonal treat.
This recipe yields a large batch of fudge, so there’s plenty to enjoy and share. Instead of mixing the pecans into the fudge, a thin layer of chopped pecans is sprinkled on top to add crunch and contrast.
Chocolate Pumpkin Fudge with Pecan Crunch
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Ingredients
For the pumpkin layer:
- 2 cups sugar
- 1 cup packed light brown sugar
- 5 ounces evaporated milk, (1 can)
- ¾ cup unsalted butter
- ½ cup pumpkin puree
- 3 teaspoons pumpkin pie spice
- 1 cup white chocolate chips
- 7 ounces marshmallow creme, (1 jar)
For the chocolate layer:
- 2 cups sugar
- ¼ cup butter
- 5 ounces evaporated milk, (1 can)
- 7 ounces marshmallow creme, (1 jar)
- 1 teaspoon vanilla extract
- 1 cup bittersweet chocolate chips
- 1 cup milk chocolate chips
For the pecan topping:
- 1 cup chopped pecans
Instructions
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Line a 13 x 9 inch pan with foil and spray lightly with nonstick cooking spray; set aside.
To make the pumpkin layer:
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Combine both sugars, evaporated milk, butter, pumpkin puree and pumpkin pie spice in a large saucepan over medium heat. Stir constantly until the mixture comes to a boil. Once boiling, continue stirring until the mixture reaches 240°F (about 10–12 minutes). Remove from heat and quickly stir in the white chocolate chips and marshmallow creme until fully melted and smooth. Spread the pumpkin layer evenly in the prepared foil pan and allow it to set.
To make the chocolate layer:
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In a clean large saucepan over medium heat, combine sugar, butter, evaporated milk and marshmallow creme. Stir constantly until the mixture boils, then continue stirring for another 5 minutes. Remove from heat and stir in vanilla and both kinds of chocolate chips until smooth and fully melted. Pour the warm chocolate mixture over the set pumpkin layer. Sprinkle the chopped pecans over the top and press them in lightly with the back of a spoon so they adhere to the chocolate. Refrigerate for at least 6 hours or overnight. When firm, lift the fudge from the pan using the foil, remove the foil and cut into 1-inch pieces.
Notes
- Omit the pecans if you prefer nut-free fudge.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.