Pumpkin Spice Fudge

Too early for chocolatey Christmas fudge? It's not too early for a pumpkin fudge!

Ingredients
1¾ C sugar

¾ C pumpkin puree (canned)

2/3 C sweetened condensed milk

½ C maple syrup

3 T butter

1 t salt

½ t ground cinnamon

¼ t ground cloves

¼ t ground nutmeg

4 oz cream cheese

12 oz white 'chocolate' chips

Directions

Lightly coat a 11x7 glass casserole dish (or 8x8 or 9x9 square) with non-stick cooking spray. (I also lined mine with parchment paper, under and up the sides - which made for easier removal.)

In a saucepan, cook sugar, pumpkin, condensed milk and maple syrup over medium heat, stirring frequently until it reaches 240 F. Stir in remaining ingredients until chips are completely melted and ingredients are well blended.

Pour into prepared dish, tilting to spread evenly -- or use a spatula, coated lightly with non-stick spray, to spread evenly. Allow to cool completely to room temperature. Cut into 1" squares.