Creamy Pumpkin Pie Fudge Food

PUMPKIN FUDGE

Steps:

• Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon, pumpkin pie spice and nutmeg. , Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir until a candy thermometer reads 238° (soft-ball stage)., Remove from the heat. Stir in cinnamon chips until melted. Stir in the marshmallow creme, 2/3 cup pecans and vanilla. Transfer to prepared pan. Sprinkle with remaining 1/3 cup pecans. Chill until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

PUMPKIN PIE FUDGE

Steps:

• Line an 8x8 inch square baking pan with baking paper.
• Put 30g of biscuits aside. Blend the other 200g to fine crumbs, then add the melted butter and blend to combine. Tip the mixture into the prepared tin and press down. Place in the fridge to firm up.
• Crumble the remaining biscuits and set aside.
• Before starting the fudge make sure to have your other ingredients read to go as you don't want to leave the fudge cooking while you are doing other things, or it may burn.
• Have the ½ cup of pumpkin puree at the ready. Put the white chocolate, cinnamon, all spice, salt and vanilla in another bowl.
• Now start the fudge: Combine the sweetened condensed milk, sugars, glucose or corn syrup and butter in a heavy based saucepan.
• Stir, over low heat, without boiling, until the sugar is dissolved and the mixture is smooth. Cook for 5 minutes, allowing a slight bubble, until it starts to thicken. If at any time, you notice the mixture is starting to catch on the bottom, stir well and turn the heat down a little. If it catches too much and you see burnt bits, you can still save it, just pour the mixture through a strainer into a new saucepan and continue.
• Add the pumpkin puree and bring to a gentle simmer while stirring regularly until the mixture is smooth and thickened again (another 6-8 minutes or so).
• Remove from heat and immediately add the remaining ingredients (vanilla, cinnamon, all spice, salt and white chocolate). Stir until the white chocolate has completely melted and fully mixed through, then pour the fudge over the biscuit base. Tap gently on your workbench to smooth out the fudge, then sprinkle over the crumble biscuits.
• Leave for 30 minutes to cool at room temperature, then cover with plastic wrap and refrigerate for around 4 hours or overnight.
• Cut into squares and serve.

EASY PUMPKIN PIE FUDGE

Steps:

• Line a 9×9 baking dish with aluminum foil so that there's extra hanging over all four edges to use as handles. Lightly coat foil with cooking spray.
• Melt butter over medium heat in a medium saucepan. Stir in the sugar, milk, pumpkin, corn syrup, and pumpkin pie spice and increase heat to medium-high.
• Cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring frequently, until a candy thermometer reads 235 degrees F (soft-ball stage). This can take anywhere from 10-20 minutes depending on your interpretation of "medium-high" heat.
• Remove pan from heat. Stir in white chocolate, marshmallow fluff, and vanilla until well blended.
• Pour hot fudge mixture into the prepared pan. Let stand 2 hours or until completely cool.
• Refrigerate for one hour before cutting fudge into squares.

PUMPKIN FUDGE

Steps:

• Line a 9x9 inch pan with aluminum foil. Butter the foil or spray with cooking spray and set aside.
• In a 3-quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
• Mix in pumpkin puree and cinnamon; bring back to a boil. Cook, stirring constantly, for 18 minutes (see Editor's Note). Remove saucepan from the heat. Allow to cool slightly, 2 to 3 minutes.
• Pour white chocolate chips in a large bowl. Pour fudge mixture over white chocolate chips. Let stand 5 minutes to allow white chocolate to soften; stir until smooth. Mix in marshmallow creme, butter, and vanilla until butter is melted and mixture is smooth. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.

CREAMY PUMPKIN FUDGE

Steps:

• Bring margarine, sugar, and milk to a full boil in a heavy 4 quart cooker, stirring constantly. Boil 5 minutes over medium heat.
• Remove from heat, gradually stir in chips until melted; add marshmallow creme, stirring until well blended. Add pumpkin, vanilla, and pumpkin pie spice.
• Beat until well blended and pour into a buttered 13 by 9" pan. Cool in refrigerator overnight to firm it up a bit.
• The next day it will still be a bit too soft, so cut into 1 inch squares and put onto another pan to air dry, turning every once in a while, for a day.

PUMPKIN FUDGE

Steps:

• In a heavy saucepan, combine the first 6 ingredients; heat over medium heat until sugar dissolves, stirring frequently.
• Continue heating until mixture begins to boil, stirring constantly.
• Continue boiling until candy thermometer reaches soft-ball stage (234-243 degrees).
• Remove pan from heat; stir in chocolate chips until melted.
• Add in remaining ingredients; stir to mix well.
• Pour into a buttered 13x9 inch baking pan; cool to room temperature.
• Cut into squares; stor in the refrigerator in an air-tight container.

CREAMY PUMPKIN PIE FUDGE

Steps:

• Butter a 9x9" baking dish and set aside.
• In a large 3 quart saucepan melt the butter on medium heat. Add the evaporated milk, sugar, pumpkin, Karo syrup and the pumpkin Pie spice.
• Cook on medium heat, stirring constantly until a full rolling boil. Continue stirring as the mixture boils until temperature reaches 234 degrees, about 8-10 minutes. Check with a candy thermometer. Once it reaches 234 degrees, remove from heat.
• Quickly add the vanilla chips and the marshmallow cream. Stir to combine well and melt the chips. At this point you can add a few drops of orange food coloring to get the color of a pumpkin pie. When the chips have melted, fold in the chopped pecans.
• Pour the mixture into the buttered dish. Let it set 2-3 hours until firm, or refrigerate for 1 hour and cut into 1" sized pieces. (Enjoy)

CREAMY PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, beat the cream cheese with a hand mixer.
• Add the canned pumpkin and beat until combined.
• Add the sugar and salt, and beat until combined.
• Add the eggs, milk or half-and-half, and melted butter, and beat until combined.
• Finally, add the vanilla, cinnamon, and ginger, and beat until mixed thoroughly.
• Roll out your pie dough, and place in a 9 inch round pie dish.
• Take your second piece of pie dough and form a large outer crust ring around the edge of the pie.
• Crimp edges.
• Pour the filling into the pie shell.
• (I found that I had a little too much filling for my shell, so fill to where your comfortable or slip a cookie sheet under the pie when you bake it).
• Bake for 50 minutes, or until a knife stuck through the center comes out clean.
• Cool to room temperature.
• Serve plain or with whipped cream!

CREAMY PUMPKIN PIE

Steps:

• In a large bowl, beat milk, pudding mix, and spice with whisk for 1 minute. (Mixture will be very thick.)
• Whisk in pumpkin.
• Stir in whipped topping.
• Spread in crust.
• Refrigerate at least 2 hours or until set.
• Garnish as desired. Store in refrigerator.

PUMPKIN PIE FUDGE

Steps:

• LINE bottom of 13 x 9-inch baking pan with parchment paper.
• COMBINE sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan.
• Bring to a full rolling boil over medium heat, stirring constantly.
• Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234 degrees to 240 degrees F (soft-ball stage). If you don't have a thermometer you can check using a clear glass with cold water and by dropping some of the mixture into the glass. A soft ball will form that flattens out when you remove it from the water.
• QUICKLY STIR in morsels/chips, marshmallow crème, and vanilla extract.
• Stir vigoriously for 1 minute or until morsels and crème are melted.
• Immediately pour into prepared pan.
• Let stand on wire rack for 2 hours or until completely cooled.
• Refrigerate tightly covered.
• To serve, cut into 1-inch pieces.