Christmas Pumpkin Fudge

Christmas Pumpkin Fudge

Recipe for Christmas Pumpkin Fudge

During a search for one Christmas season for this year’s goodies to give or keep and guard, I found quite a unique recipe for Christmas Pumpkin Fudge to include in my repertoire.  The trouble is every time I make it (since finding the recipe years ago) I can’t seem to make this fast enough to keep up with the demand.  Once it’s made it’s gobbled up by my family!

I found this recipe in the back of a foods magazine, just sitting there quietly waiting to be discovered.  I tweaked it up a bit, simplified the whole process and have been making it the following way ever since.

Hint: I use King Arthur flavored baking chips

Ingredients for Christmas Pumpkin Fudge:

  • 2 cups vanilla baking chips
  • 1/4 cup butterscotch baking chips
  • 1/4 cup cinnamon baking chips
  • 2 tsp. candied orange peel strips, diced
  • 1-14 oz. can Eagle Brand condensed milk, not evaporated
  • 1/2 cup canned pumpkin, not pie mix
  • 1 tsp. vanilla
  • 1 tsp. pumpkin pie spice
  • 1 cup broken pie crust
  • 1/2 cup toffee candy bits

Directions for Christmas Pumpkin Fudge:

Preheat oven to 300oF.

  1. Bake pie crust until quite hard, at low temperature, do not allow to brown.  This requires leaving pie crust in oven  until hard but not browned.  Since  all ovens are not the same, lower oven temperature if it starts to brown.  Once pie crust is totally dry, remove  from oven, cool and break into small pieces, about the size of a dime or  smaller.  Reserve 1 cup.
  2. Spray 9 inch square cake pan with non-stick cooking spray.  Line pan with quick release Reynolds Wrap aluminum foil, leave at least 4 inches on each side for wrapping fudge.
  3. Place pumpkin into a small micro safe bowl, cover loosely with cling wrap.  Heat for 35 seconds to cook and keep hot.
  4. Using a double boiler over simmering water, add condensed milk and all baking chips stir to incorporate.  When completely melted, stir to combine.  Add hot pumpkin, reserved pie crust, vanilla, diced orange peel, pumpkin pie spice, and stir together.
  5. Pour at once into prepared pan.  Sprinkle with toffee candy bits.  Allow to sit undisturbed for at least 2 hours.
  6. Using foil overhang as handles, remove fudge from pan.  Slice into 2 inch servings using a long bladed knife or pizza cutter.

Store tightly covered in the refrigerator — Keeps well for two weeks. This recipe makes a nice, firm-textured and delicious fudge.

Why not try this totally unique Pumpkin Fudge this thanksgiving as a sweet treat?  Or arrive at any holiday party with this fudge as a hostess gift; you’ll receive rave reviews for your efforts!


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