Ingredients for Pumpkin Pie Fudge
- Granulated Sugar
- Light Brown Sugar
- 1/2 cup (1 stick) unsalted butter, softened
- Evaporated Milk
- Pumpkin Puree
- 2 teaspoons pumpkin pie spice
- White Chocolate Chips
- Cinnamon Baking Chips
- Marshmallow Creme
- 1 teaspoon vanilla extract
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How to Make Pumpkin Pie Fudge
- In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Stir in the sweetened condensed milk, pumpkin puree, pumpkin pie spice, and vanilla extract until well combined.
- Stir in the chocolate chips and pecans (if using) until evenly distributed.
- Pour the mixture into an 8x8 inch baking dish lined with parchment paper.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the fudge to set completely.
- Once firm, lift the fudge out of the dish using the parchment paper overhang.
- Cut into small squares and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
34g
Fat
7g
Carbs
3g