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Pumpkin Pie Fudge Recipe

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This recipe for Pumpkin Pie Fudge, by , is from The Pace Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kate Brown
Added: Friday, November 23, 2007


2 Tbsp. butter or margarine
1 1/2 c, granulated sugar
2/3 c. evaporated milk
1/2 c. mashed pumpkin (canned)
1/4 tsp. salt
1 1/2 tsp. pumpkin pie spice
1 pkg. (12 oz vanilla flavored baking chips
2 c. miniature marshmallows
1/3 c. chopped nuts (optional)
1 1/4 tsp. vanilla extract

Using butter or margarine, lightly grease the sides and bottom of a medium saucepan. Place the sugar, evaporated milk, pumpkin, butter, salt and pumpkin pie spice in the saucepan. Stirring constantly over medium heat, bring the mixture to a boil and boil for 12 minutes.

Remove from the heat and stir in the baking chips and marshmallows until melted. Stir in the nuts and vanilla.

Pour into an 8-inch square pan that has been lined with foil and greased. Chill mixture until set.

Cut into small squares to serve. Coaver and store in refrigerator.




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