8 ounces finely chopped white chocolate.
1 tablespoon heavy cream.
1/4 cup pumpkin puree.
1/4 cup crushed graham cracker crumbs.
Combine the chocolate and cream in the top of a double boiler set over simmering water. Heat until the chocolate is melted, stirring constantly; or combine the chocolate and cream in a microwave-safe bowl, and microwave until melted while stirring every 30 seconds. Be careful not to let the chocolate burn.
Pour into a warm fondue pot. Add the pumpkin puree and gently swirl seven to ten times. Sprinkle with graham cracker crumbs. Keep fondue warm over low heat.
Serve with fruit and cakes cut into bite size pieces for dipping.