Add the remaining ingredients and stir until well combined.
3 teaspoons pumpkin pie spice, 1 teaspoon pumpkin spice extract
Pour the mixture into the prepared 8x8 pan and place in the refrigerator, covered, for 3-4 hours to set.
After the fudge has set, remove from the pan, peel away the foil, and cut into squares. Store leftover fudge in the refrigerator in an airtight container.
Notes
You can substitute semi-sweet morsels for the milk chocolate.
If you don't have or can't find pumpkin spice extract, you can substitute vanilla extract.
If you're in a hurry, place the fudge in the freezer to speed up the setting time. It should be ready in about 1 hour instead of 3-4 hours in the fridge.
Add ½ cup of chopped pecans or walnuts to the fudge for some crunch.
Adjust the pumpkin pie spice to your preference. For even more pumpkin spice flavor, add an extra teaspoon or include a pinch of cinnamon or nutmeg.
For a pretty presentation, drizzle white chocolate on top of the fudge and use a spatula to create a swirl pattern.
Garnish the top of the fudge with pecans or roasted pumpkin seeds, or even a little sea salt
Additional Serving Suggestions:
Cut the fudge into small squares, wrap them in wax paper, and package them in decorative tins or gift boxes for the holidays.
Serve the pumpkin fudge alongside other seasonal desserts like caramel apples or gingerbread cookies.
Chop the fudge into smaller pieces and serve sprinkled over vanilla ice cream for a decadent fall sundae.