Pumpkin Pecan Spiced Fudge

Products Used


  • 1/2 cup pumpkin (not pumpkin pie filling)
  • 2 tablespoons Imperial Sugar Confectioners Powdered Sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons ginger
  • Pinch cloves
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 bags (12 oz each) white chocolate chips
  • 2/3 cup pecan pieces


      1. Line a 8 x 8-inch baking pan with plastic food film. (Rubbing a little oil onto pan first will help the film to adhere.)
      2. In a bowl large enough to hold all ingredients, add everything except chocolate chips and pecan pieces. Stir well to combine. Add chocolate chips.
      3. Place bowl over a large saucepan filled with 1-inch of water. Ensure that water is not touching bottom of chocolate filled bowl.
      4. Lightly simmer water and constantly stir chocolate chips until about 3/4 of chocolate has melted.
      5. Remove from heat and stir until all chocolate is dissolved. If any stubborn chocolate chips refuse to melt place the bowl for about 5-10 seconds in microwave. Stir in pecan pieces.
      6. Pour into plastic lined pan and place in refrigerator for several hours or overnight.
      7. Cut into desired size. 
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