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Pumpkin Fudge

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Recipe

 

Yield

16 servings

Prep

10 min

Cook

15 min

Ready

25 min
Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 cups sugar
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cup pumpkin
mashed
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¼ teaspoon cornstarch
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¼ teaspoon pumpkin pie spice
½ cup evaporated milk
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½ teaspoon vanilla extract
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¼ cup butter
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1 cup pecans
chopped
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Ingredients

Amount Measure Ingredient Features
473 ml sugar
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79 ml pumpkin
mashed
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1.3 ml cornstarch
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1.3 ml pumpkin pie spice
118 ml evaporated milk
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2.5 ml vanilla extract
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59 ml butter
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237 ml pecans
chopped
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Directions

Cook together sugar, pumpkin, cornstarch, spice and milk until it forms a soft ball when dropped in cold water, or until mixture reaches 235 degrees F on a candy thermometer.

Add vanilla, butter and pecans.

Beat until creamy.

Pour into a buttered plate and cut into small squares when nearly cool.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 45g (1.6 oz)
Amount per Serving
Calories 17641% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 25mg 1%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 3%
Sugars g
Protein 2g
Vitamin A 18% Vitamin C 1%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 
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