It’s pumpkin season! Fall season is the favorite time of year for so many people and I think it has to do with the abundance and aroma of apple and pumpkin pies being baked throughout the neighborhoods. You can barely walk a block around here without smelling a fresh baked pie or perhaps cookies or pumpkin bread. It’s a good thing that aroma’s do not have calories!
For those that don’t know, pumpkin can also be turned into fudge ( oh yes it can ! ) so if you’re a candy lover and enjoy pumpkin, please try the recipe below. It’s simply delicious…and can be made year ’round.

You will need:

Large, heavy saucepan
13 x 9 baking pan
Tin foil
Wooden spoon

3 cups sugar
3/4 cup butter
1 can evaporated milk 5 oz. size
2 cups (12 oz.) Nestle White Morsels ( generic is fine when available )
1 jar marshmallow crème
1 cup chopped walnuts
¼ cup canned pumpkin ( not pie filling )
1 tsp Vanilla Extract
½ tsp Pumpkin Pie Spice

Directions:

Line 13×9 baking pan with foil. Butter foil; set aside.

In large heavy saucepan combine sugar, butter and evaporated milk.
Cook and stir over medium-high heat until boiling.
Reduce heat to medium.
Continue cooking and stirring for 10 minutes.

Remove saucepan from heat.
Add morsels, marshmallow crème, walnuts, pumpkin, vanilla and pumpkin pie spice.
Stir until morsels are melted.

Pour into pan. Let cool completely.
Cover and refrigerate at least 3 hours or until set.
Cut into squares.
Store any leftovers tightly covered in refrigerator.

Tip:
Use the foil to lift the fudge out of the pan – then cut.