The pumpkin pie recipe is a common one we often find floating around at the onset of fall. But why stay traditional?Start a new fall recipe trend with pecan fudge squares. This recipe is not only simple but it’s a recipe suited for any sweet lover. Here’s how to make pumpkin pecan fudge squares.
Pumpkin Pecan Fudge SquaresWe’re in the season of pumpkin everywhere. From the scent of pumpkin spice candles to pumpkin cookies, there’s bound to be some pumpkin flavor funneling the air. This egg-less recipe is simple and easy and a recipe to make with your kids because you don’t have to worry about causing a big mess.
- 2 cups sugar
- 1 cup light brown sugar
- 2 teaspoons pumpkin spice
- 3/4 cup unsalted butter or margarine
- 2/3 cups evaporated milk
- 1/2 cup canned pumpkin
- 2 cups white chocolate morsels
- 1 jar marshmallow creme
- 1 cup chopped pecans
- 1 1/2 teaspoons vanilla extract
- Place parchment paper or foil in a 9x13-inch pan.
- Combine the dry ingredients and add butter or margarine, evaporated milk, and pumpkin into a medium-sized saucepan. Stir occasionally while boiling at medium heat.
- Boil for about 10 minutes or until candy thermometer reaches between 234 and 240 degrees.
- Quickly stir in morsels, creme, nuts and vanilla. Stir for 1 minute and until the chocolate is completed melted. Once melted, pour mixture into pan.
- Let cool for 2 hours. Cover tightly and refrigerate overnight. On the following, remove from fridge and pan, cutting into 1-inch thick squares.
Happy cooking with pumpkin!
Here’s a spiced pumpkin soup that’ll knock your socks off.is a seasonal ingredient often used in desserts and sweeter tasting foods. If you’re a connoisseur of savory, try this recipe for pumpkin spiced soup.
Spicy Pumpkin SoupOther than in pies and in muffins, pumpkin cooks well as a soup base. The key to this sophisticated dish is knowing which spices to manipulate and which bring out the colorful taste of pumpkin. Spiced pumpkin soup is a comfort food for lunch and a spicy appetizer that'll make your palate crave more. Here's how you cook pumpkin spiced soup.
- 4 tablespoons unsalted butter
- 1 clove minced garlic
- 1 cup chopped onion
- 1 teaspoon parsley
- 1/2 teaspoon thyme
- 2 teaspoons salt
- 2 teaspoons curry powder
- 1/4 teaspoon crushed red pepper
- 1 pinch cayenne pepper
- 6 cups chicken or vegetable broth
- 4 cups pumpkin puree
- 1/2 cup heavy whipping cream
- Melt butter in a large saucepan. Add garlic and onions and simmer over medium-high heat.
- Stir in all spices.
- Add pumpkin and broth. Stir and bring to a boil, reducing heat.
- Simmer mixture for 30 minutes, stirring occasionally.
- Puree mixture in small batches in a food processor or blender.
- Once mixture is smooth, return to saucepan.
- On low heat, simmer and slowly stir in cream.
- Remove from heat and garnish with parsley.