Rich, creamy Pumpkin Pie Fudge complete with a graham cracker crust and a cinnamon sugar sprinkle! Warm spices are added to make it taste like you’re biting into a piece of pie!
As promised, I’m back! And I’ve brought with me fudge. Not just any fudge, pumpkin pie fudge complete with a graham cracker crust and a cinnamon sugar sprinkle!
I have to admit, this fudge was my husband’s idea.
I asked him for recipe ideas and his first idea was pumpkin pie fudge. I, of course, am not going to resist an opportunity to make fudge!
Especially when my husband, who isn’t a huge fan of fudge, suggests it.
It turned out as good as we hoped it would. 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.
This fudge was no different, and I packed 1/3 cup in to give it authentic pumpkin flavor. The cinnamon sugar sprinkle doesn’t have much to do with pumpkin pie. I added it because I can’t resist cinnamon sugar.
And, honestly, it makes a pumpkin colored fudge look better!
Make some and share with family and friends for a fall treat or save the recipe and make it for your Thanksgiving dessert table.
But if you’re going to make it for Thanksgiving, I suggest you make it to “taste test” before the big day. You won’t have any trouble at all finishing off a batch by Thanksgiving!
Pumpkin Pie Fudge
Rich, creamy Pumpkin Pie Fudge complete with a graham cracker crust and a cinnamon sugar sprinkle! Warm spices are added to make it taste like you're biting into a piece of pie!
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
Instructions
- Line a 9x9 or 8x8 inch baking dish with aluminum foil. (The fudge pictured above was made in a 9x9) 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
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Gayle @ Pumpkin 'N Spice says
This fudge sounds amazing, Jessica! I’m in awe of the graham cracker crust and pumpkin-y goodness! What a great treat!
Nutmeg Nanny says
That graham crust bottom is the best!
Sharana @ Living The Sweet Life Blog says
Looks delicious — I love the crumb base — great idea!
Jenn @ Deliciously Sprinkled says
Now this looks like the best fudge ever! I have never made fudge before but I think I might make this pumpkin pie fudge for Thanksgiving! Pinned 🙂
Taylor @ greens & chocolate says
Loooove the graham cracker crust in this fudge!! What a smart husband you have 🙂
Martha @ A Family Feast says
This looks AMAZING! Pinned!
Ashley | Spoonful of Flavor says
Pumpkin fudge is one of my favorites! I love that you made a pumpkin pie version. This wouldn’t last long in my house!
Ashley says
Fudge with a graham cracker crust??? Oh my word. That sounds amazing.
Jess @ What Jessica Baked Next says
Love making homemade fudge, always tastes so great! Believe or not I’ve never tried or made homemade pumpkin pie! But I can definitely tell I’m missing out! This fudge looks incredible with the biscuit crust! 😀
Anna (Hidden Ponies) says
I love the idea of a graham crust on fudge! Great recipe, Jessica!
Kelly - Life Made Sweeter says
This looks incredible, Jessica! I am a sucker for fudge but pumpkin pie fudge with a graham cracker crust? Wow! I’m in love!
Jennie @themessybakerblog says
No way!I want to sink my teeth into several pieces.
Christin@SpicySouthernKitchen says
This fudge looks so good Jessica! Love the graham cracker crust!
Trish - Mom On Timeout says
The prettiest fudge I’ve seen yet Jessica! The crust is just fabulous! Pinned!
Jen @ Fresh from the... says
What a great idea! I’ve only just recently started making homemade fudge, this would be a fun twist on the concept!
Amber @ Dessert Now, Dinner Later! says
Um, YUM! This looks incredible! Pinning!
katie says
Can you believe that I’ve NEVER made fudge before. NEVER! I need to get on it–STAT!
Ramona says
I love these… definitely a perfect fudge recipe to try. 🙂
Jocelyn@Brucrewlife says
I’m totally craving this fudge now!! I think it’s one of the most delish fudges I’ve seen, so kudos to your hubby for the idea! 🙂
Lisa F. says
Made this recipe for Thanksgiving, it deserves an award!
It’s absolutely crazy ridiculous !!! I love how creamy the texture
is and the flavor is just amazing! Please know that I give this
5 stars, my phone is giving me a hard time. Thank you for sharing!
Jessica@A Kitchen Addiction says
Thank you Lisa!! Happy Thanksgiving!
Jessica R. says
This looks delicious. I really would like to try. Quick question…Could you use pumpkin pie spice in place of the other spices? Do you think like 2 tsp? Thanks so much! So excited to try!!
Jessica@A Kitchen Addiction says
Sure, you can definitely use pumpkin pie spice! 2 tsp should work great. Hope you like it!