If it’s 92 degrees and you buy a jar of pumpkin puree, will the weather get cooler? No, but I won’t let that stop me from trying to force summer out the door

Christmas Eve and Thanksgiving Eve have always been “Pie Days.” A large family gathering means baking lots and lots of pies. Our standard Thanksgiving pie needs alone go something like this: 10 chocolate pies (I swear), 3 pecan pies, and 2 pumpkin pies. There were one or two other “experimental” flavors thrown in occasionally: chocolate chess, cherry, mince meat (where has this stuff been all my life?!), buttermilk, sweet potato… You get the picture.

I’ve always associated pumpkin with Thanksgiving – and only in the form of pie for dessert. So it wasn’t a surprise that I started thinking about Turkey & Cranberry sandwiches as I stirred my lil’ arm off making Pumpkin Pie Fudge, trying my darnedest to will that candy thermometer up just 5 more degrees.

The texture of the pumpkin fudge was nice and smooth – I’ve sent a batch or two of homemade chocolate fudge to a goopy, grainy death in my day. The flavor is dangerous. It’s not overwhelmingly pumpkin, nor is it overwhelmingly white chocolate. Each square is like taking a bite of mellow pumpkin pie. I don’t know that I’d change a thing next time but boy, are they sweet. I’m just hoping I can find a pumpkin fan or two to help me polish off the pan!

Pumpkin Pie Fudge, adapted from Southern Living
3 cups sugar
3/4 cup unsalted butter, melted
2/3 cup evaporated milk
1 cup canned pumpkin
2 Tbsp corn syrup
2 1/2 tsp pumpkin pie spice
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.

Originally uploaded by Confections of a Foodie Bride.