We turned the classic pumpkin pie (and the trendiest of fall spice blends) into a tasty confection. Fudge doesn't require the tempering, rolling, and shaping of other made-from-scratch candies. If you don't have a candy thermometer, do the cold water test: Drop a small amount of the cooked sugar mixture in cold water. If it forms a soft ball, the mixture is ready for pouring into the prepared pan.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com


Credit: Jennifer Causey

Recipe Summary test

20 mins
2 hrs 20 mins
Serves 32 (serving size: 1 square)


Ingredient Checklist


Instructions Checklist
  • Line an 11- x 7-inch glass or ceramic baking dish with foil; coat with cooking spray.

  • Combine sugar, pumpkin, milk, and syrup in a saucepan over medium; cook 30 minutes or until a candy thermometer registers 237°F, stirring constantly. Stir in butter, salt, spice, cream cheese, and chocolate, cooking until melted (mixture will be very thick).

  • Coat a spatula with cooking spray; spoon mixture into prepared dish, smoothing into an even layer. Cool completely at room temperature, 1 1/2 to 2 hours. Cut into 32 squares.

Nutrition Facts

149 calories; fat 5g; saturated fat 3g; protein 1g; carbohydrates 25g; sugars 25g; added sugar 23g; sodium 91mg.