Pumpkin Fudge

Name: Pumpkin Fudge
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Ingredients: For the Graham Cracker Crust ; 1 Cup Graham Cracker Crumbs (~7 Full Crackers); 3 Tablespoons Butter (Melted); Pinch of Salt (To Taste); For the Fudge; 2¼ Cups White Sugar; ½ Cup Evaporated Milk; 1/2 Cup Butter; 1 Teaspoon Cinnamon; ¼ Teaspoon Nutmeg; ¼ Teaspoon Ginger; ⅛ Teaspoon Ground Cloves; 1/2 Teaspoon Vanilla Extract; 7 Oz Jar Marshmallow Creme; 1 1/4 Cups White Chocolate Chips; ⅓ Cup Pumpkin Puree; For the Cinnamon Sugar Topping; 3 Tablespoons White Sugar; 1/2 Teaspoon Cinnamon

posted by Krystle Smith on November 6, 2015 0 Comments »

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(Last Updated On: March 7, 2019)

Pumpkin Fudge: Sweet pumpkin fudge with just the right amount of spice nestled inside a graham cracker crust. Pumpkin pie flavor in a bite size treat: perfect for Thanksgiving!

Pumpkin pie is always our go to Thanksgiving dessert. However, it can be intimidating to make and super filling after a big Thanksgiving dinner.

This pumpkin fudge captures all those sweet and spicy pumpkin pie flavors in one delicious bite! It’s great for a holiday dessert or even for guests to munch on while you prepare dinner.

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Save some for yourself. It’s always quick to disappear! 😉

Pumpkin Fudge

Pumpkin Fudge: Sweet pumpkin fudge with just the right amount of spice nestled inside a graham cracker crust. Pumpkin pie flavor in a bite size treat: perfect for Thanksgiving!

Prep Time 15 minutes

Cook Time 7 minutes

Total Time 22 minutes

Servings Pieces

Author Krystle

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Ingredients

For the Graham Cracker Crust
1 Cup Graham Cracker Crumbs ~7 Full Crackers
3 Tablespoons Butter Melted
Pinch of Salt To Taste
For the Fudge
2¼ Cups White Sugar
½ Cup Evaporated Milk
1/2 Cup Butter
1 Teaspoon Cinnamon
¼ Teaspoon Nutmeg
¼ Teaspoon Ginger
⅛ Teaspoon Ground Cloves
1/2 Teaspoon Vanilla Extract
7 Oz Jar Marshmallow Creme
1 1/4 Cups White Chocolate Chips
⅓ Cup Pumpkin Puree
For the Cinnamon Sugar Topping
3 Tablespoons White Sugar
1/2 Teaspoon Cinnamon

Instructions

Line a 9x9 pan with foil. Spray with non stick cooking spray.
In a small bowl, combine cracker crumbs, salt, and melted butter. Press into prepared baking dish. Set aside.
In a large sauce pan, stir sugar, evaporated milk, butter, and spices over medium heat. Stir occasionally until sugar is combined.
Bring to a boil while stirring constantly. Boil for 7 minutes.
Remove from heat. Stir in marshmallow creme, white chocolate chips, vanilla ,and pumpkin until smooth.
Pour fudge mixture over graham cracker crust. Smooth with a spatula.
Sprinkle with cinnamon sugar mixture and gently press down just so it sticks.
Cover and refrigerate for 4-6 hours or until set.