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Recipes » Desserts » Candy and Fudge » Pumpkin Fudge

Published: Nov 6, 2015 · Modified: Aug 3, 2020 by Krystle Smith · This post may contain affiliate links

Pumpkin Fudge

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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 Fudge

 

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.

 

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

 

 

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!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Servings: 24 Pieces
Calories: 225kcal
Author: Krystle Smith

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
  • ½ Cup Butter
  • 1 Teaspoon Cinnamon
  • ¼ Teaspoon Nutmeg
  • ¼ Teaspoon Ginger
  • ⅛ Teaspoon Ground Cloves
  • ½ Teaspoon Vanilla Extract
  • 7 Oz Jar Marshmallow Creme
  • 1 ¼ Cups White Chocolate Chips
  • ⅓ Cup Pumpkin Puree

<For the Cinnamon Sugar Topping

  • 3 Tablespoons White Sugar
  • ½ Teaspoon Cinnamon
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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.

Nutrition

Calories: 225kcal | Carbohydrates: 36g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 84mg | Potassium: 56mg | Fiber: 1g | Sugar: 32g | Vitamin A: 707IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
Tried this recipe? I want to see!Mention @BakingBeautyBlog or tag #BakingBeauty!

 Pumpkin Fudge Recipe

Adapted via: A Kitchen Addiction

Pumpkin Fudge

 

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Pumpkin Bars

 

Easy Pumpkin Bars

Fudge Recipes From Blogs I Heart:

Maple Nut Fudge via Mom on Timeout

Kit Kat Fudge via Crazy For Crust

Candy Cane Fudge via Back For Seconds

 

What do you think of this pumpkin fudge? What’s your favorite Thanksgiving dessert?

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