Pumpkin Fudge

Directions

1. Line a 5x9-inch loaf pan with parchment paper so it overhangs the edges; set aside.

2. In a large bowl, stir pumpkin purée with sweetened condensed milk, vanilla, ginger, cinnamon, nutmeg, cloves and salt.

3. Melt chocolate in a heatproof bowl set over saucepan of barely simmering water, stirring occasionally.

4. Remove from heat and fold in pumpkin mixture until just combined. Stir in walnuts.

5. Scrape into prepared pan; smooth top. Chill for 4 hours or until set.

6. Remove fudge from pan by carefully lifting the parchment paper. Cut into 1-inch squares.

Layer fudge between parchment paper in airtight container and store for up to five days or freeze for up to two weeks.