Spiced Pumpkin Fudge
Ingredients to make Spiced Pumpkin Fudge:
3 cups sugar
3/4 cup margarine or butter
2/3 cup evaporated milk
1/2 cup canned pumpkin pie mix
1 tsp pumpkin pie spice
1 12 ounce package butterscotch morsels
1 7 ounce jar marshmallow creme
1 cup chopped almonds (toasted if preferred)
1 tsp vanilla
In a heavy cooker, combine the sugar, butter, evaporated milk, pumpkin pie mix and pumpkin pie spice. Using medium heat, bring the mixture to a full boil, stirring continuously to prevent sticking and scorching.
Use a candy thermometer to allow the mixture to reach 234 degrees. This should take approximately 10 minutes. Remove the cooker from the heat and stir in the butterscotch morsels and allow them to melt.
Next add the marshmallow creme, almonds and vanilla and stir until well blended. Quickly pour the mixture into a 13×9 pan that has been buttered or greased and spread until smooth.
Allow the fudge to completely cool at room temperature before cutting. Fudge can be stored in the refrigerator tightly wrapped in plastic, foil or placed in food storage bags.
Ingredients needed for Pumpkin Bread:
2 cups canned pumpkin
1 cup vegetable oil
3 cups sugar
1 cup water
3 1/3 cups all purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
3/4 tsp ground cloves
Preheat over to 350 degrees.
In a large bowl, combine the pumpkin, vegetable oil, sugar, eggs and water and beat until the ingredients are thoroughly mixed.
Combine all of the other ingredients into a separate bowl and mix well. Add the dry mixture into the pumpkin mix a little at a time, mixing well. When all the mixtures are combined, beat the mix until it has a smooth consistency.
Grease 2, 9×5 loaf pans and lightly dust them with flour. Divide the mixture and pour it into the pans. Bake for about an hour, or until a toothpick can be inserted into the thickest area and comes out clean.
Pumpkin bread is delicious plain, but you can top it with butter or cream cheese for a extra treat!