|by Georgeanne Brennan|
As late summer leaves turn rich fall colors, our thoughts turn to celebrating the bountiful harvests and holidays of autumn.
Tip: Try pie fudge for more results.
Results 1 - 10 of 12 for pumpkin pie fudge
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This classic holiday ... sugar, evaporated milk, pumpkin, butter and ... pounds. FOR BUTTERSCOTCH FUDGE: SUBSTITUTE 1 ... used with permission. 'S® Pumpkin
Cook together sugar, pumpkin, cornstarch, spice ... and cool. Beat until creamy. Pour into a buttered plate and cut into small squares when nearly cool.
Butter and grease ... sugar, milk, syrup, pumpkin and salt. Bring ... Stir in pumpkin pie spice, vanilla, butter ... pour into greased pan. When firm, cut.
In heavy saucepan, combine sugar, butter, milk, pumpkin spice. Bring to ... until blended. Quickly pour into greased 9"x13" pan. Cool at room temperature.
In a heavy ... sugar, butter, milk, pumpkin, and spice; ... temperature; cut into squares. Store tightly wrapped in refrigerator. Yield: 3 pounds of candy.
In heavy saucepan, combine sugar, butter, milk, pumpkin and spice; bring ... temperature; cut into squares. Store tightly wrapped in refrigerator. Yields 3 pounds.
In heavy saucepan, combine sugar, butter, milk, sweet potatoes and spices. Bring to a boil, stirring constantly. Continue boiling over medium heat, ...
Combine sugar, milk, corn syrup, pumpkin and salt in ... loses some of its gloss. Quickly pour into a buttered 8" square pan. When firm, cut into squares.
In 3 quart ... milk, corn syrup, pumpkin and salt; bring ... Stir in pumpkin pie spice, vanilla, butter ... inch pan. When firm, cut into about 36 squares.
Mix all ingredients ... Let set overnight, remove and peel off foil. Cut and store in cold cut keeper. For a softer fudge, add to recipe 1 stick of butter.
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