Line a 9x9 baking dish with parchment paper (this makes it way easier to pull the fudge out later) and give it a little spritz with nonstick spray. You want your fudge to come out clean, not stick to the corners!
In a big pot, combine your sugar, butter, evaporated milk, and pumpkin puree. Set it over medium heat and give it a good stir. Let it come to a boil and then keep it bubbling for about 5 minutes, stirring often so nothing sticks to the bottom or burns. It should start to thicken up just a bit.
Once your mixture has boiled and thickened, take it off the heat. Add the marshmallow creme, white chocolate chips, and pumpkin pie spice. Stir until it’s all beautifully smooth and creamy.
Pour the fudge mixture into your prepared pan and smooth out the top with a spatula. Sprinkle a little extra pumpkin pie spice on top if you want it to look extra fancy (and a bit spicier). Then, and this is the hard part, you’ve got to let it sit. Leave it at room temperature overnight so it sets up nice and firm.
Once it’s set, lift it out of the pan using the parchment paper, cut it into squares, 2 inches is perfect for a generous bite, and serve! If you’re feeling extra, wrap up little squares in wax paper or tuck them into mini treat bags. It makes a lovely little gift for neighbors, teachers, or your best mom friend who needs a sweet pick-me-up.
