Chocolate Pumpkin Fudge with Pecan Crunch

Happy Friday! There is no better way to end the week than with something so incredibly creamy, sweet and seasonal. I promise that I will be sharing more savory recipes soon, but I wanted to end the week on a sweet note. I’m one of those people who thinks almost anything can be made better with chocolate. So I decided to combine it with one of my favorite fall flavors – pumpkin!

I wasn’t really sure whether I would like the combination of pumpkin spice and chocolate, especially with something as rich as fudge. But who was I kidding, didn’t I just say that I’m one of those people who thinks almost anything can be made better with chocolate? And it should have been no surprise that this fudge is mouthwatering. Wow! This fudge is one of those where you can’t just have one piece. While I think that the pumpkin fudge would be fine by itself, the chocolate elevates it to a whole different level. The pumpkin spice layer has your mind thinking of fall, to the point where you can almost hear the leaves rustling and smell the homemade pumpkin pie coming out of the oven.  Just as you taste the earthy, spicy pumpkin, the chocolate fudge is pulling you in the other direction with a flavor so incredibly rich and creamy. Combined, it is the perfect seasonal flavor.

This recipe makes a large batch of fudge so there is plenty to enjoy yourself and share with others. Rather than mix the pecans into the fudge, I spread a thin layer over the top to add another dimension and a little bit of crunch.

Chocolate Pumpkin Fudge with Pecan Crunch

Yield: 117 pieces

Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

A great fall themed chocolate pumpkin fudge is a great desert for parties and guests.

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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

• Line a 13 x 9 inch pan with foil and spray lightly with nonstick cooking spray; set aside.

To make the pumpkin layer:

• Combine sugars, milk, butter, pumpkin puree and spice in a large sauce pan over medium heat. Cook, stirring constantly, until mixture boils. Once boiling, stir constantly until mixture reaches 240 degrees, about 10 to 12 minutes. Remove pan from heat and quickly stir in white chocolate chips and marshmallow crème until melted and smooth. Spread pumpkin fudge into foil pan and let set.

To make the chocolate layer:

• Combine sugar, butter, evaporated milk and marshmallow creme in a large saucepan over medium heat. Stir constantly until mixture boils. Once boiling, stir for another 5 minutes. Remove from heat and stir in vanilla and chocolate chips until melted and smooth. Pour chocolate mixture over pumpkin layer. Spread chopped pecans over top of chocolate and press down lightly with the back of a spoon to set in chocolate. Refrigerate for at least 6 hours, or overnight. Remove fudge from pan, remove foil and cut into 1 inch pieces.

Notes

• Omit the nuts, as desired.

Nutrition

Serving: 0g, Calories: 92kcal, Carbohydrates: 14g, Protein: 0g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 5mg, Sodium: 10mg, Potassium: 30mg, Fiber: 0g, Sugar: 13g, Vitamin A: 220IU, Vitamin C: 0.2mg, Calcium: 19mg, Iron: 0.1mg

Course: Dessert

Cuisine: American

Author: Ashley C.

If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.