Line an 8x8 inch square baking pan with parchment paper.

In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk.

Stir continuously until the chips are completely melted and the mixture is smooth.

Remove from heat and stir in the pumpkin puree, pumpkin pie spice, vanilla extract, and salt until well combined.

Pour the mixture into the prepared pan and smooth the top with an offset spatula.

Refrigerate for at least 2 hours or until the fudge is completely set.

Lift the fudge out of the pan using the parchment paper and cut into 1-inch squares.