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!

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!  😉

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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!

Course Dessert

Cuisine American

Keyword Fall, Halloween, how to make pumpkin fudge, pumpkin fudge, pumpkin fudge recipe, thanksgiving

Prep Time 15 minutes

Cook Time 7 minutes

Total Time 22 minutes

Servings 24 Pieces

Calories 225kcal

Author Krystle Smith

Follow On Pinterest For More Recipe IdeasFollow @bakingbeautyblog or #bakingbeautyblog

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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.

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

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 Pumpkin Fudge Recipe

Adapted via: A Kitchen Addiction

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Fudge Recipes From Blogs I Heart:

Maple Nut Fudge via Mom on Timeout

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