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 pumpkin 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 Squares
We’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 white chocolate 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.
If you so choose, instead of cutting into squares, use a cookie cutter to make into different shapes.
Happy cooking with pumpkin!