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!
- <b>For the Graham Cracker Crust </b>
- 1 Cup Graham Cracker Crumbs, ~7 Full Crackers
- 3 Tablespoons Butter, Melted
- Pinch of Salt, To Taste
- <b>For the Fudge</b>
- 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
- <b> For the Cinnamon Sugar Topping</b>
- 3 Tablespoons White Sugar
- 1/2 Teaspoon Cinnamon
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.