Pumpkin Pie Fudge

Pumpkin Pie Fudge is a delightful twist on the traditional holiday treat, combining the creamy, melt-in-your-mouth texture of fudge with the warm, spiced flavors of pumpkin pie. This decadent dessert is perfect for fall gatherings, holiday parties, or simply when you’re in the mood for something sweet and seasonal. Made with real pumpkin puree and spiced with cinnamon, nutmeg, and ginger, this fudge captures the essence of pumpkin pie in every bite. Easy to make and even easier to enjoy, Pumpkin Pie Fudge is sure to become a favorite treat that brings the cozy flavors of fall to your dessert table.

Ingredients:

• 2 cups granulated sugar
• 1/2 cup unsalted butter
• 1/2 cup whole milk
• 1/2 cup pumpkin puree
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/4 teaspoon salt
• 2 cups white chocolate chips
• 1 jar (7 oz) marshmallow creme
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans (optional)

Instructions:

1. Prepare the Pan: Line an 8×8-inch baking pan with parchment paper or aluminum foil, leaving an overhang on the sides for easy removal. Lightly grease the parchment or foil with butter or non-stick spray.
2. Cook the Sugar Mixture: In a medium saucepan, combine the sugar, butter, milk, pumpkin puree, cinnamon, nutmeg, ginger, cloves, and salt. Cook over medium heat, stirring constantly until the mixture comes to a boil.
3. Boil and Stir: Once boiling, continue to cook and stir for about 10-12 minutes, or until the mixture reaches the soft-ball stage (234°F to 240°F on a candy thermometer). If you don’t have a thermometer, drop a small amount of the mixture into a glass of cold water—it should form a soft, pliable ball.
4. Add the Chocolate and Marshmallow: Remove the saucepan from the heat and immediately stir in the white chocolate chips and marshmallow creme until fully melted and smooth. Add the vanilla extract and stir to combine. If using, fold in the chopped pecans.
5. Set the Fudge: Pour the fudge mixture into the prepared baking pan, spreading it evenly with a spatula. Let the fudge cool at room temperature for 2 hours, or until fully set. For quicker setting, you can refrigerate it for about an hour.
6. Cut and Serve: Once set, lift the fudge out of the pan using the parchment paper or foil overhang. Cut into squares and serve.

This Pumpkin Pie Fudge is a sweet and creamy treat that perfectly captures the flavors of the season, making it a delightful addition to your holiday dessert spread.