Pumpkin Fudge

I have a confession to make . . . I am a saver.  I have a pile of things that I need to get to next to my computer.  Usually this works for me.  Because I either get to it or I know where it is when I finally really do need it.  (Occasionally  - not so good results but usually it works).  Today I was looking through the pile and I found some recipes someone had given me for this blog, or maybe just because she's nice, but they're going on the blog.

So thanks Michelle H.  from Regal Country for sharing.  I hope you all enjoy.

Pumpkin Fudge

1 1/2 cups sugar
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 Tbsp. butter or margarine
1 1/2 tsp.pumpkin pie spice
1/4 tsp. salt
2 cups mini marshmallows
12 oz vanilla baking chips
1/2 cup chopped nuts
1 tsp. vanilla

Butter an 8-9 in. baking pan. Combine first 6 ingredients, bring to boil and cook to soft ball stage (about 240 F).  Add other ingredients and stir until melted.  Spread onto pan and chill until set.  Cut into 1 inch squares .  Store in an air tight container.

printable recipe

An few nice things about this recipe:
Everything in it can easily be stored for at least 3 months.
Pumpkin is actually pretty good for you, high in fiber and vitamin A and low in calories (not that fudge probably qualifies as good for you by anyone's standards but hey it's something)

Sweet and a little Spicy Pumpkins Seeds

It's that time of year where the pumpkins are begging to become fragrant pies or scary jack-o-lanterns.

Around our house we like to bake the seeds but aren't really good about actually eating them.  Last year we decided to try out some new ways of flavoring them, this is one of my favorites.

Ingredients
1 cup roasted seeds (roast on a parchment paper lined baking sheet in a 250 F oven for 30 minutes to an hour, just until they are dry - stir every once and awhile)
5 Tbsp. sugar
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground cumin
1/4 tsp. ground ginger
a pinch of cayenne pepper, one recipe said red pepper, I used paprika because that was all I had
1 1/2 Tbsp. peanut oil

Mix 3 Tbsp. sugar and all the other dry ingredients in a bowl.

In a large saucepan heat oil over high heat, add 2 Tbsp. sugar and seeds, stir until the sugar melts and it all starts to caramelize (45-60 seconds).

Stir seeds into dry mix.

Enjoy

printable recipe