Ingredients
Equipment
Method
Prep the pan
- Line an 8x8 pan with parchment and butter generously, covering the base and up the sides so the fudge lifts out cleanly.
- Set the pan aside while you cook the fudge base.
Cook to soft-ball stage
- Combine sugar, butter, evaporated milk, pumpkin puree, pumpkin pie spice, and cinnamon in a heavy saucepan and stir to fully blend.
- Bring to a boil over medium heat, stirring constantly until the mixture reaches 238–240°F (soft ball stage), about 10–12 minutes, with a thick bubbling look.
- Remove from heat and stir until smooth, then stir in the white chocolate until fully melted and glossy.
- Stir in marshmallow creme, vanilla, and salt until completely smooth with no streaks.
Set and finish
- Pour the fudge into the prepared pan and spread evenly.
- Press pecan halves over the top in a single even layer so they adhere to the surface.
- Cool at room temperature for 30 minutes, then refrigerate for 1.5 hours until fully set and firm to the touch.
- Cut into squares and serve with neat edges.
Notes
Use a reliable candy thermometer and start checking around the 8–9 minute mark so you land in the 238–240°F soft-ball range for a creamy set. After cutting, store airtight in the refrigerator for up to 7 days. Freeze the whole slab (wrapped) for up to 2 months, then thaw in the fridge overnight. For a dairy-light option, replace evaporated milk with full-fat coconut milk and use dairy-free white baking chips if desired.