Line an 8x8 inch square baking dish with parchment paper, allowing some overhang for easy removal later. Set aside.

In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk. Stir continuously until melted and smooth.

Remove the saucepan from heat, then stir in the pumpkin puree, vanilla extract, pumpkin pie spice, and salt until fully blended.

Carefully pour the fudge mixture into the prepared baking dish, spreading evenly with a spatula.

Refrigerate the fudge for about 2-3 hours or until set.

Once firm, lift the fudge out of the pan using the parchment overhang, cut into squares, and enjoy!