Pumpkin Pie Fudge

Believe it or not, as in love with pumpkin as I am, I do not like pumpkin pie.  I still make it every year because I know my family loves it, but I could just never get into it! I love pumpkin bread, pumpkin pasties, pumpkin soup, pumpkin cheesecake, pumpkin waffles, and everything else pumpkin... but not pumpkin pie!  Weird huh? One thing I do love though (and this definitely makes no sense), is Pumpkin Pie Fudge!

As odd as it may be that I do not like the single most traditional, pumpkin treat of the season, I promise that for pie lovers and for non-pie lovers, this fudge is fantastic! It has the perfect pumpkin flavor with a hint of fall spices and it melts in your mouth the minute you consume it.  It is also really easy to make!

Pumpkin Pie Fudge (Adapted from several sources)

Ingredients:
-2 cups granulated sugar
-1 cup light brown sugar (I've used dark too)
-3/4 cup butter
-2/3 cup evaporated milk
-1/2 cup canned pumpkin
-1 to 1 1/2 teaspoons pumpkin pie spice (for less spice kick just use one teaspoon)
-1 package white chocolate chips
-1 jar (7 oz) marshmallow crème
-1 cup chopped walnuts or pecans (optional)
-1 1/2 teaspoons vanilla extract

Directions:
Butter a 9x13 baking pan (I have used an 8x8 as well to get larger pieces) and set aside.

In a saucepan, combine the sugars, butter, condensed milk, pumpkin, and pumpkin pie spice.  Heat until all the ingredients are combined and begin to boil.  Stirring constantly, allow the mixture to boil for about 10 minutes or until is reaches 234 degrees on a candy thermometer.

Remove from heat and quickly stir in the white chocolate chips, marshmallow crème, nuts (if using), and vanilla until all ingredients are fully combined and the chips are melted.  Immediately pour the fudge into your prepared baking dish and let sit on a wire rack for at least 2 hours to cool and store in your refrigerator.

Cut the fudge into squares and enjoy the pieces as they melt in your mouth! Enjoy!

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