This fudge tastes just like pumpkin pie. It is really good! The instructions say to use an 8x8 pan but it makes the fudge too thick. I would recommend using a 9x13 pan to get a more reasonable size of fudge.
Pumpkin Pie Fudge
3 cups sugar
¾ cup unsalted butter, melted
2/3 cup evaporated milk
1 cup canned pumpkin puree
2 tbsp. corn syrup
2 ½ tsp. pumpkin pie spice
9 oz. white chocolate, chopped
7 oz. jar marshmallow crème
1 cup walnuts, chopped and toasted
1 tsp. vanilla extract
Stir together first six ingredients in a 3 ½ – quart saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer registers 234° (soft-ball stage).
Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 8-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.
Source: Annie's Eatsadapted from Confections of a Foodie Bride