Alert: Peter Peter Pumpkin Eater wants his Pumpkin back

Did you ever wonder how Peter Peter Pumpkin Eater got a Pumpkin shell, but no Pumpkin inside?


I stole it! It all worked out well in the end (Made a nice home for his Wife and all), but those predicaments in between... Goodness.



Anywho, Behold Pumpkin Fudge! I know, some of you are probably cringing - who'd mix pumpkin and fudge? But trust me... It's like a delicious pumpkin pie, albeit with more sugar and a fudge-y texture. Oh. My. Goodness. Was suprisingly good.

I took some to work, the Archery Store, and to me, and all of us agreed it was good. It did have walnuts in it, which I normally don't like (and wouldn't include if it was up to me - but everyone I was making it for likes nuts), but they fit in well in this recipe. I must admit, those last few pieces in the fridge are going to go right to my waist. Mmm, delicious.

Funny, both of the Andreas I gave this to really like Pumpkin and Nuts... Must be something in the names....


Recipe was stolen from Confections of a Foodie Bride (http://www.jasonandshawnda.com/foodiebride/)

Pumpkin Pie Fudge, adapted from Southern Living

3 cups sugar
3/4 cup unsalted butter, melted
2/3 cup evaporated milk1 cup canned pumpkin2 Tbsp corn syrup
2 1/2 tsp pumpkin pie spice (Cinnamon, Nutmeg, Allspice, and Cloves - I just spiced to tastes, with ~1 tsp of Cinnamon, and 1/2 of everything else, except a bit less of cloves)
9 oz white chocolate, chopped
7 oz jar marshmallow crème
1 cup walnuts, chopped and toasted
1 tsp vanilla extract

Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage).

Remove pan from heat; stir in remaining ingredients until well blended (stirring this is a work-out!). Pour into a greased aluminum foil-lined 8-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.


If you're a Pumpkin junkie, I'd highly recommend this recipe.

Unless you're allergic to pumpkin, or absolutely can't stand the stuff, I'd still highly recommend this recipe.


Comment! Lemme know what you think.