Thanks Ginger but no it had a layer of chocolate then a creamy layer of peanutbutter and peanutbutter cups on top. It was awesome lol it didn't have any nuts . I will try that one also tho without the nuts .

Here's the recipe! It is most like the fudge at the Covered bridge festival that I have found: 3 cups white baking chips 1 cup butterscotch chips 1 can (14 oz.) sweetened condensed milk 2 tablespoons canned pumpkin 1 teaspoon pumpkin pie spice 2 tablespoons butter dash salt 2 teaspoons vanilla Combine milk and baking pieces in heavy large saucepan. Heat over medium heat until melted, stirring occasionally. Add pumpkin, pumpkin pie spice, butter and salt. Remove from heat and stir in vanilla. Spread evenly in a wax paper lined 9" square pan. Chill 2 hours or until firm. Turn onto cutting board, peel off paper and cut into squares. Makes approx 48 pieces

This is easy as could be and everyone thinks you fussed. From Kraft Foods 1993 pamphlet on Holiday Desserts: One Bowl Chocolate Fudge Ingredients: 2 packages (8 squares each) semi sweet chocolate 1 can (14 ounces) sweetened condensed milk 2 teaspoons vanilla 1 1/2 cups chopped walnuts Microwave chocolate and milk in a large microwavable bowl on high for 2-3 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir in vanilla and walnuts. Spread in greased 8 inch square pan. Refrigerate until firm. Cut into squares. Makes 4 dozen Options: Rocky Road Fudge: Add 1 cup miniature marshmallows with vanilla and walnuts. Peanut Butter Fudge: Omit walnuts. Drop 1/2 cup peanut butter by teaspoonfuls on top of fugde. Swirl with knife to mable-ize. Peppermint Fudge: Omit vanilla and walnuts. Stir in 1/2 cup crushed peppermint candies. Coconut Walnut Fudge: Add 1 cup flaked coconut, toasted with vanilla and walnuts. Garnish with additional coconut. I've made the regular fudge, the peanut butter chocolate and the peppermint fudge. All have gone over well. I have a brother-in-law that will hunt for the container that I bring to Christmas. He'll eat the entire container himself!

I love pumpkin fudge, well I love all things pumpkin. Here is what I have used but I will give yours a try as it seems easier and I'm not proficient in fudge making! Pumpkin Fudge 3 cups sugar ¾ cup melted butter 2/3 cup evaporate milk ½ cup canned pumpkin 2 tbls corn syrup 1 tsp pumpkin pie spice 1 12 oz pkg white chocolate morsels 1 7 oz jar marshmallow crème 1 cup chopped pecans toasted STIR together first 6 ingredients in a 3 ½ quart saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a boil. Cook stirring constantly until a candy thermometer registers 234 (soft-ball stage) or for abut 12 minutes. REMOVE pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9" square pan. Let stand 2 hours or until completely cool. Cut into squares.