This has gotten rave reviews over at cookinglight.com!
Pumpkin Pie Fudge
Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups Sugar
3/4 cups Butter
5 ozs Evaporated milk -- 2/3 cup
1/2 cup Solid Pack Pumpkin -- (I used a heaping half cup)
1 tsp. Pumpkin Pie Spice
11 ozs Butterscotch morsels
7 oz Marshmallow Creme
In heavy saucepan, combine sugar, butter, milk, pumpkin and spice
Bring to a boil, stirring constantly until mixture reaches 234 degrees (about 10 minutes).
Remove from heat, stir in butterscotch morsels.
Add marshmallow creme.
Mix until well blended.
Quickly pour into greased 13 x 9 inch pan, spreading just until even.
Cool at room temperature
Ccut into squares.
Store tightly wrapped in refrigerator
Per Serving (excluding unknown items): 113 Calories; 3g Fat (24.8% calories from fat); trace Protein; 22g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 36mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES : great! I didn't stir constantly and I by a mistake let the temp get up to 239. but the consistency came out fine. not too soft and not hard/crumbly. definite repeater!
pumpkin pie spice =
1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, 1/8 tsp allspice