INGREDIENTS
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For the fudge:
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3 C. sugar
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3/4 C. butter, melted
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2/3 C. evaporated milk
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1/2 C. canned pumpkin
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2 T corn syrup
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1 tsp. pumpkin pie spice
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1 (12-ounce) package white chocolate morsels
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1 (7-ounce) jar marshmallow crème
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1 tsp. vanilla extract
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For the crust:
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1 1/4 C. finely crushed gingersnap crumbs
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2 T. sugar
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4 T. butter, melted
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