Pumpkin Pie Fudge

By srumbel

The graham cracker layer is sweet and salty pairing perfectly with the sweet, creamy fudge. The spices added to the fudge makes it taste just like you’re biting into a piece of pumpkin pie. Just richer and creamier thanks to the white chocolate and marshmallow cream. Oh, and I added real pumpkin. Not that you’re surprised! I’ve been on a mission this fall to make all “pumpkin spice” baked goods and drinks actually contain pumpkin.
from a-kitchen-addiction.com

Ingredients

• For the Crust
• 1 C graham cracker crumbs
• 1/8 tsp salt
• 3 tbsp butter, melted
• For the Fudge
• 2 1/4 C sugar
• 1/2 C evaporated milk
• 1/2 C butter
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/8 tsp cloves
• 1/4 tsp vanilla extract
• 7 oz jar marshmallow creme
• 10 oz white chocolate chips
• 1/3 C pumpkin puree
• For the Topping
• 3 tbsp sugar
• 1/2 tsp cinnamon

Preparation

Step 1

Line a 9×9 or 8×8 inch baking dish with aluminum foil. (The fudge pictured above was made in a 9×9) Butter or spray sides and bottom.
In a small bowl, stir together graham cracker crumbs, salt, and melted butter until combined. Press into the bottom of prepared baking dish. Set aside.
In a large saucepan, stir together sugar and evaporated milk. Add in butter and spices and cook over medium heat until sugar dissolves, stirring occasionally to prevent scorching.
Stirring constantly, bring mixture to a boil (so that it is boiling evenly across pan) and boil for 7 minutes.
Remove from heat and stir in marshmallow creme, white chocolate chips, and pumpkin puree until white chocolate is melted and mixture is smooth. Stir in vanilla extract.
Pour fudge over the top of crust. Smooth with a spatula. Sprinkle with cinnamon sugar mixture and gently press down.
Cover and refrigerate for 4 hours or until set.
Cut into pieces

Serves: 40 pieces