Holiday Pumpkin Pie Fudge

Holiday Pumpkin Pie Fudge is perfect to make weeks before and let it just sit out and tempt you to eat.  This fudge is so creamy and the ginger snap cookie crust will have you wanting more.  I made peppermint fudge last year and wanted to play with pumpkin this year.  The subtle hint of pumpkin is so great.  How easy you say, just throw all these ingredients in a pot wait to reach soft ball stage then pour over crust I mean so simple.

to make the crust

1 1/4 C. finely crushed gingersnap crumbs
2 T. sugar
4 T. butter, melted

combine ingredients and using your hand smash down in an 8X8 pan to make a crust

then bake at 375 for 3-4 mins

the fudge

3 C. sugar

3/4 C. butter, melted 

2/3 C. evaporated milk

1/2 C. canned pumpkin

2 T corn syrup

1 tsp. pumpkin pie spice

1 (12-ounce) package white chocolate morsels

1 (7-ounce) jar marshmallow crème

1 tsp. vanilla extract

add the top six ingredients in a pot over a medium high heat and wait to reach soft ball stage

or 234 degrees

take off flame and add the last 3 ingredients

make sure all the white chocolate chips are melted then pour over crust

place in fridge for 5-6 hours or overnight till hard

take out and cut into squares

enjoy..