Pumpkin Fudge with Chocolate and Pumpkin Seed Tops

Jan 09, 2007 by ButterflyChicken | 0 Comments| Share it:   



3 ratings


  • Prep: ~30 mins.
  • Cook: 30 mins. - 1 hr.
  • Serves: 10

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  • 3 cups white sugar
  • 2 cups butterscotch chips
  • 1 cup butter
  • 1 jar (7oz) marshmallow creme
  • 1 can (5oz) evaporated milk
  • 1/2 cup canned pumpkin
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 cup toasted pumpkin seeds
  • 2 cups semi-sweet chocolate chips

Step 1

In a heavy saucepan melt butter. Add sugar, milk, pumpkin and pie spice. Stir. Bring mixture to a boil and keep it boiling for 10 minutes. Stir, stir, stir.


Step 2

Remove from heat, and stir in butterscotch chips.


Step 3

After those melt stir in marshmallow cream and vanilla.


Step 4

Mix well.


Step 5

Pour the pumpkin fudge mixture into a greased 9x13 pan. Allow to cool for 1 hour at room temperature and then a half hour in the refrigerator. Cut into squares.


Step 6

Melt chocolate in a double boiler or in the microwave. My roommate fashioned a make-shift double boiler for me!


Step 7

To toast pumpkin seeds, wash and dry them very well. Toss them with melted butter, spread in a single layer on a baking sheet and place in oven on 250F for about an hour, turning every 15 minutes.


Step 8

Garnish the pumpkin fudge as desired with melted chocolate and finely chopped or whole pumpkin seeds- or just leave it plain.


Step 9

Close up of the pumpkin fudge with melted chocolate and toasted pumpkin seeds.

Now that you have learned how to make pumpkin fudge with chocolate and pumpkin seed tops, please be sure to view these other chocolate recipes and these fudge recipes. Also, you will love these American recipes.


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