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!
Servings 24 Pieces
Calories 225kcal
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
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