** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Lightly grease the sides and bottom of a medium saucepan with butter, margarine or cooking spray.
2. Add sugar, evaporated milk, pumpkin, butter, salt, and pumpkin pie spice in the saucepan.
3. Stir constantly over medium heat. Bring the mixture to a boil and boil for 12 minutes.
4. Remove from heat and stir in the baking chips and marshmallows until melted.
5. Stir in the nuts and vanilla. Line an 8-inch square pan with foil and grease with butter, margarine or cooking spray.
6. Pour mixture into pan. Chill mixture until set.
7. Cut into small squares to serve. Cover and store in refrigerator.
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Dietary Notes:
This recipe is very low-sodium with 54.88mg per serving, low-fat with 2.38g per serving, low-saturated fat with 0.88g per serving and low-cholesterol with 4.75mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Tree Nuts, Walnuts, Natural Sweeteners allergies.