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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!

Pumpkin Pie Fudge complete with a graham cracker crust from A Kitchen Addiction

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.

Creamy Pumpkin Pie Fudge Recipe l

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.

Easy Pumpkin Pie Fudge Recipe l

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!

Creamy Pumpkin Pie Fudge Recipe l

Pumpkin Pie Fudge

Yield: 40 pieces
Prep Time: 20 minutes
Refrigeration Time: 4 hours
Total Time: 4 hours 20 minutes

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!


For the Crust

  • 1 Cup graham cracker crumbs
  • 1/8 teaspoon salt
  • 3 Tablespoons butter, melted

For the Fudge

  • 2 1/4 Cups sugar
  • 1/2 Cup evaporated milk
  • 1/2 Cup butter
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1/4 teaspoon vanilla extract
  • 7 ounce jar marshmallow creme
  • 10 ounces white chocolate chips
  • 1/3 Cup pumpkin puree (not pumpkin pie filling)

For the Topping

  • 3 Tablespoons sugar
  • 1/2 teaspoon cinnamon


  1. Line a 9x9 inch or 8x8 inch baking dish with aluminum foil. (The fudge pictured above was made in a 9x9) Butter or spray with non-stick cooking spray the sides and bottom of pan
  2. 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.
  3. 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.
  4. Stirring constantly, bring mixture to a boil (so that it is boiling evenly across pan) and boil for 7 minutes.
  5. 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.
  6. Pour fudge over the top of crust. Smooth with a spatula. Sprinkle with cinnamon sugar mixture and gently press down.
  7. Cover and refrigerate for 4 hours or until set.
  8. Cut into pieces

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Nutrition Information:
Yield: 40 Serving Size: 1 piece of fudge
Amount Per Serving: Calories: 143Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 55mgCarbohydrates: 23gFiber: 0gSugar: 20gProtein: 1g

Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. It should not be considered a substitute for a medical professional’s advice.

Did you make this recipe?

Please leave a comment or rating on the blog to let us know or share a pic on Instagram and tag @akitchenaddiction

 Creamy Pumpkin Pie Fudge Recipe l

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Jessica R.

Sunday 11th of October 2015

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

Sunday 11th of October 2015

Sure, you can definitely use pumpkin pie spice! 2 tsp should work great. Hope you like it!

Lisa F.

Thursday 27th of November 2014

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

Thursday 27th of November 2014

Thank you Lisa!! Happy Thanksgiving!


Saturday 1st of November 2014

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! :)


Saturday 1st of November 2014

I love these... definitely a perfect fudge recipe to try. :)


Thursday 30th of October 2014

Can you believe that I've NEVER made fudge before. NEVER! I need to get on it--STAT!

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