Pumpkin Pie Fudge 2 c. sugar 1 c. brown sugar, packed 3/4 c. butter (no substitutions) 2/3 c. evaporated milk 1/2 c. pumpkin puree 1 1/2 tsp. Pumpkin Pie Spice 1 (12 oz.) pkg. white chocolate chips 1 (7 oz.) jar Marshmallow creme 1 c. chopped pecans or macadamia nuts (optional) 1 1/2 tsp. vanilla extract
Easy to convert to gluten Free! Surprisingly easy to make and truly delicious, this Pumpkin Gooey Butter Cake is the ultimate in fall dessert decadence! Believe me, youll want this cake on your holiday table!