Happy Monday, everyone!
I have a collection of pumpkin recipes to share this week,
and I’ll be posting each day for the next five days.
Consider it a little pumpkin-themed week.
The reason?
I just can’t get pumpkin off my mind right now.
I love it this time of year!
Although there are already many pumpkin recipes on the site, I keep finding leftover canned pumpkin in my fridge, so I wanted to put it to delicious use.
So this week you’ll get recipes that all feature pumpkin.
If pumpkin isn’t your thing, I apologize — I hope you’ll check back next week when I’m over this pumpkin phase. For everyone else who sticks around, expect a variety of recipes: quick and reasonably healthy, clever and cute, family-friendly and hearty, and even a show-stopping dessert.
I hope you’ll join me all week long!
I’ve had this Pumpkin Fudge from my friend Laura’s Real Mom Kitchen on my list to make for a couple of years. Pumpkin fudge—seriously—it tastes like fall in a bite. It does require a candy thermometer and about 15 minutes of stirring, but if you’re willing to put in the effort, you’ll love this seasonal treat.
Pumpkin Fudge
Time: 30 minutes active + 2 hours to cool
Yield: one 9×9 pan
Recipe adapted from Real Mom Kitchen
Ingredients
3/4 cup pecans
1 teaspoon olive oil
pinch of salt
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 tablespoons corn syrup
1 teaspoon pumpkin pie spice
12-ounce package white chocolate chips
7-ounce jar marshmallow cream
1 teaspoon vanilla
Directions
1. Line a 9×9 pan with foil and spray lightly with cooking spray. Set aside.
2. Heat a small skillet over medium-high heat with the teaspoon of olive oil. Add the pecans and a light sprinkle of salt.
3. Toast the pecans, stirring occasionally, about 4–6 minutes, until they darken slightly and are fragrant. Remove from heat and set aside.
4. In a medium saucepan, melt the butter over medium-high heat. Stir in the evaporated milk, canned pumpkin, corn syrup, sugar, and pumpkin pie spice.
5. Stir to combine and bring the mixture to a steady boil over medium-high heat, stirring constantly. Continue stirring until the mixture reaches 234°F (the soft-ball stage) on a candy thermometer. Once boiling, this typically takes about 15 minutes.
6. Remove the saucepan from heat and immediately stir in the marshmallow cream, white chocolate chips, vanilla, and the toasted pecans. Mix quickly and thoroughly until everything is melted and combined.
7. Pour the fudge into the prepared 9×9 pan, smoothing the top with a spatula.
8. Let the fudge cool at room temperature for at least 2 hours, then cut into squares. Store leftovers covered tightly in the refrigerator.