This decadent homemade fall dessert combination of praline pecans, chocolate fudge, and pumpkin pie spice is sure to satisfy your sweet tooth with its rich, sweet, irresistible flavor. The praline pecans add a delightful crunch and the pumpkin pie spice adds a cozy warmth to the chocolate-flavored fudge. This is a delicious and indulgent pumpkin spice praline pecan fudge seasonal treat you won’t want to miss out on this fall.

How can Thanksgiving be less than two weeks away? I’m not ready. We haven’t even finished putting away Halloween. Let’s just face the truth; Halloween probably won’t be fully put away before St. Patrick’s Day the way things are going. B.O.B. Bob and I spent a day searching the area for a shed to put in our “back field,” under the impression that if we kept it under a certain size, we would not require a special permit. Well, guess what folks? Not true. The Town of Herndon, just like every other town or county, has employees who tell you something different each time you speak with them. So our shed which we were hoping to have completely Amish-installed by the end of next month will most likely still be going through the approval process when next Halloween rolls around. Maybe we’ll just set the skeletons up in the garage for the winter. B.O.B. Bob and I can make it look like Clan McBrenna and Clan Delawder McMatthews are having a rousing game of poker; cigars and scotch in hand. Perhaps B.O.B. Bob won’t feel so lonely out there tinkering around with them to keep him company.

Speaking of Halloween, this recipe came about due to a gift two of my favorite neighbors gave us at our Halloween party this year. Ken and Reiad handed me a small little box when they arrived, and suggested that I hide it away. The next day, while cleaning up after the party, I discovered the box in the garage. Tucked inside was the yummiest homemade Pumpkin Spiced Fudge. My first thought was hmmmmmm…could this be good? I’m not a huge lover of pumpkin spice, but I will have to say that this is one of the best ways I’ve ever had it. I insisted that B.O.B. Bob try a piece right away, especially since they so kindly left the nuts out so as not to kill him instantly. This little box of fudge spent many weeks in our fridge, being attacked by us occasionally, and shared with absolutely no one. When something is that good, you just don’t share. So you know that I can never leave good enough alone, and just had to create my own version of this sweet treat by using praline pecans and cocoa powder. My fudge turned out amazing, but holy almighty sugar was it sweet. I have no idea how B.O.B. Bob’s co-workers managed to make it disappear in less than a few hours of him placing it in their office kitchen. There aren’t many of them, so they all must have been as high as a kite on extreme sugar rushes for the entire day, if not the entire week. In short, this is a fudge to share with as many people as possible.

Ingredients:

Praline Pecans:

• 1 (8-oz) Bag Chopped Pecans
• 1/4 Cup Unsalted Butter
• 1/2 Cup Granulated Sugar
• 1/2 Teaspoon Kosher Salt

Fudge:

• 2 Cups Granulated Sugar
• 1 Cup Light Brown Sugar, Packed
• 3/4 Cup Unsalted Butter
• 2/3 Cup Evaporated Milk
• 1/2 Cup Pure Pumpkin
• 3 Teaspoons Pumpkin Pie Spice
• 2 Tablespoons Cocoa Powder
• 1 Tablespoon Vanilla
• 1 (7-oz) Jar Marshmallow Creme
• 1 (11-oz) Bag White Baking Chips

Directions:

Praline Pecans:

1. Cover a baking sheet with tin foil; set aside.
2. Place all of the pecan ingredients into a large skillet over medium-high heat. Sauté for 5 minutes, stirring constantly.
3. Dump the pecans onto the lined baking sheet, and quickly spread them out in a thin layer. Allow to cool for 30 minutes.

Fudge:

1. After the pecans have cooled, line a 9×13 pan with tin foil; set aside.
2. Place the sugars, butter, milk, pumpkin, spice, and cocoa into a large heavy-duty saucepan over medium-high heat. Cook for 10 minutes, stirring constantly.
3. Turn the heat off, and then add the vanilla, marshmallow creme, white baking chips, and praline pecans to the mixture. Stir vigorously for 2 minutes.
4. Dump the fudge mixture into the prepared baking pan, and let rest on a cooling rack for 2 hours.
5. Refrigerate tightly covered overnight.
6. Remove the foil from the pan, and cut the fudge into 1-inch pieces.
7. Store in an airtight container.

Suggestions:

• Have all of your ingredients and pans prepped and ready to go. You will need to be vigilant about stirring the fudge as it cooks.
• Make sure you allow the fudge to come to room temperature completely before placing it in the refrigerator to avoid condensation.
• Cut the fudge into small 1-inch pieces, because this lovely sugary goodness is meant to be savored in small doses.

Improvements:

• Swap out the white baking chips with chocolate baking chips and eliminate the cocoa powder from the recipe.
• Use a bag of toffee bits in place of praline pecans.

Print

Yum

Pumpkin Spice Praline Pecan Fudge

Ingredients:

Praline Pecans:
• 1 (8-oz) Bag Chopped Pecans
• 1/4 Cup Unsalted Butter
• 1/2 Cup Granulated Sugar
• 1/2 Teaspoon Kosher Salt
Fudge:
• 2 Cups Granulated Sugar
• 1 Cup Light Brown Sugar, Packed
• 3/4 Cup Unsalted Butter
• 2/3 Cup Evaporated Milk
• 1/2 Cup Pure Pumpkin
• 3 Teaspoons Pumpkin Pie Spice
• 2 Tablespoons Cocoa Powder
• 1 Tablespoon Vanilla
• 1 (7-oz) Jar Marshmallow Creme
• 1 (11-oz) Bag White Baking Chips

Directions:

Praline Pecans:
1. Cover a baking sheet with tin foil; set aside.
2. Place all of the pecan ingredients into a large skillet over medium-high heat. Sauté for 5 minutes, stirring constantly.
3. Dump the pecans onto the lined baking sheet, and quickly spread them out in a thin layer. Allow to cool for 30 minutes.
Fudge:
4. After the pecans have cooled, line a 9x13 pan with tin foil; set aside.
5. Place the sugars, butter, milk, pumpkin, spice, and cocoa into a large heavy-duty saucepan over medium-high heat. Cook for 10 minutes, stirring constantly.
6. Turn the heat off, and then add the vanilla, marshmallow creme, white baking chips, and praline pecans to the mixture. Stir vigorously for 2 minutes.
7. Dump the fudge mixture into the prepared baking pan, and let rest on a cooling rack for 2 hours.
8. Refrigerate tightly covered overnight.
9. Remove the foil from the pan, and cut the fudge into 1-inch pieces.
10. Store in an airtight container.

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