PUMPKIN PIE FUDGE

Pumpkin Pie Fudge

Author: A Kitchen Addiction

Serves: 40 pieces

 

Ingredients

For the Crust

• 1 C graham cracker crumbs
• ⅛ tsp salt
• 3 tbsp butter, melted

For the Fudge

• 2¼ C sugar
• ½ C evaporated milk
• ½ C butter
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• ⅛ tsp cloves
• ¼ tsp vanilla extract
• 7 oz jar marshmallow creme
• 10 oz white chocolate chips
• ⅓ C pumpkin puree

For the Topping

• 3 tbsp sugar
• ½ tsp cinnamon

Instructions

1. Line a 9x9 or 8x8 inch baking dish with aluminum foil. (The fudge pictured above was made in a 9x9) Butter or spray sides and bottom.
2. In a small bowl, stir together graham cracker crumbs, salt, and melted butter until combined. Press into the bottom of prepared baking dish. Set aside.
3. In a large saucepan, stir together sugar and evaporated milk. Add in butter and spices and cook over medium heat until sugar dissolves, stirring occasionally to prevent scorching.
4. Stirring constantly, bring mixture to a boil (so that it is boiling evenly across pan) and boil for 7 minutes.
5. Remove from heat and stir in marshmallow creme, white chocolate chips, and pumpkin puree until white chocolate is melted and mixture is smooth. Stir in vanilla extract.
6. Pour fudge over the top of crust. Smooth with a spatula. Sprinkle with cinnamon sugar mixture and gently press down.
7. Cover and refrigerate for 4 hours or until set.
8. Cut into pieces