Ingredients

• 2 Bags Ghirdardelli Classic White
Chocolate Chips (11oz.)
• 1 Can Sweetened Condensed Milk
• 1/2 Cup Pumpkin Puree
• 1 Tsp Pumpkin Pie Spice
• Splash of Vanilla Extract
• Cooking Spray

Directions:

1. Line a 9×9” baking pan with aluminum foil, then spray the lining with cooking spray.
2. Cook the pumpkin puree over medium heat for 8-10 minutes, stirring continuously.
3. Add the condensed milk to the pumpkin puree, stirring until the mixture combines.
   Then add the white chocolate chips.
4. Continue to cook, over low heat, and stir frequently until the chocolate chips
   have melted into the mixture.
5. Add the pumpkin pie spice and vanilla and continue to cook for 5 more minutes,
   stirring every 30 seconds.
6. Remove from heat and pour the mixture into the lined, 9×9 pan. Place in the refrigerator
   for 4 hours to cool, then cut into small pieces for serving.
7. Tip! Fudge can be stored by refrigerating in an airtight container for up to 7 days