I love Pumpkin Recipies, here's a good one for you all

@officerripley - I was looking around for pumpkin fudge recipes that are super easy to whip up and came across this one! I doubt you'll find a simpler recipe. It doesn't use puréed pumpkin; it uses Nestle's Pumpkin Spice Morsels. Reading the comments might help you decide if you want to try it. Some say it's very sweet, which stands to reason considering it has both the morsels and sweetened condensed milk. I was thinking you might be able to replace some sweetened condensed milk with heavy cream to cut down a bit on the sweetness, although I'm not sure how firm it will turn out. It might be worth a shot. Check it out. 🙂

Easy Pumpkin Spice Pecan Fudge on plate

Easy Pumpkin Spice Pecan Fudge > Easy Pumpkin Spice Pecan Fudge
 
Bella said:
@officerripley - I was looking around for pumpkin fudge recipes that are super easy to whip up and came across this one! I doubt you'll find a simpler recipe. It doesn't use puréed pumpkin; it uses Nestle's Pumpkin Spice Morsels. Reading the comments might help you decide if you want to try it. Some say it's very sweet, which stands to reason considering it has both the morsels and sweetened condensed milk. I was thinking you might be able to replace some sweetened condensed milk with heavy cream to cut down a bit on the sweetness, although I'm not sure how firm it will turn out. It might be worth a shot. Check it out. 🙂

Easy Pumpkin Spice Pecan Fudge on plate

Easy Pumpkin Spice Pecan Fudge > Easy Pumpkin Spice Pecan Fudge
Click to expand...
Wow , thanks for posting this, looks delicious. Looks like I'd have to get the morsels from Amazon, none of the stores around here carry them.
 
Thanks for posting these. Heres a few of mine. One hard and one easy. BTW. Costco has pumpkin cheesecake. Tastes as good as scratch. :D
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Pumpkin Angel Squares

Preheat oven to 375

1 cup flour
1/2 cup butter softened
1/2 cup pecans finely chopped

8 oz 1pkg cream cheese
1/2 cup sugar
1 cup Cool Whip thawed

1 envelope unflavored gelatin
1/4 cup cold water
1 can 1 lb pumpkin
3 egg yolks beaten
1/2 cup brown sugar firm packed
1/2 cup milk
1 1/2 tsp pumpkin pie spice
1/2 tsp salt

3 egg whites
1/4 c sugar


Mix flour butter and pecans with pastry blender until crumbly.
Pack into 9x13 pan.
Bake at 375 for 15-20 mins until light brown.
Cool

With mixer combine cream cheese 1/2 cup sugar and Cool Whip.
Spread on cooled crust .
Chill.

Soften gelatin in water.
In large sauce pan combine gelatin mix with pumpkin egg yolks milk and seasonings.
Cook over medium heat stirring until mixture begins to bubble.
Cover and cool.

Beat egg whites till frothy.
Slowly add 1/4 c sugar and continue beating till stiff and glossy.
Fold into pumpkin mixture.
Pour over cream cheese mixture and chill until set.

Cut into squares.
Serve topped with additional Cool Whip and* chopped pecans.
Makes 10-12 servings.


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Pumpkin Fluff Dip

16 oz Cool Whip thawed
5 oz Pkg Instant Vanilla Pudding
15 oz can Pumpkin
1 tsp Pumpkin Pie Spice

Mix all but Cool Whip. Fold into thawed Cool Whip. Plop into decorative bowl.

Serve with Ginger Snaps or Cinnamon Crisps

Or you can be fancy and put in it Phylo Cups and top with a dab of Cool Whip
 
Hey there, pumpkin lovers!
I’ve been drooling over all your pumpkin creations here especially all the sweet, spice-filled inspiration as we head into fall. I’d like to introduce my own twist on the pumpkin classic: Chocolate Pumpkin Cupcakes: Rich, Spiced, and Perfect for Fall, these cupcakes are moist, warmly spiced, and chocolate-enhanced, perfect for festive baking or stealing bites when nobody’s looking!
If you check them out, I’d love to know what’s your favorite cupcake element? Spice? Chocolate swirl? Cream cheese frosting?
Can’t wait to hear your thoughts!
 
I’m an older home baker and pumpkin breads are my comfort bake. This Pumpkin Chocolate Chip Bread is the one I’ve been using lately, moist, not too sweet, and it mixes in one bowl: Pumpkin Chocolate Chip Bread (Bakery-Moist • One Bowl) - spoonrecipes
A few tips that make it senior-friendly in my kitchen:
• I cut the sugar by about ¼ cup and it’s still lovely.
• If you’re watching fats, swap 2–3 Tbsp of the oil for unsweetened applesauce.
• For easier chewing, I use mini chocolate chips; nuts are optional and I chop them very fine.
• For portion control, bake as muffins (approx. 18–22 minutes) and freeze extras, thaw one at a time with tea.
• Let it cool completely before slicing; it holds together better and tastes richer the next day.
 
@PeppermintPatty:
Pumpkin Bundt Cake

INGREDIENTS
1 cup vegetable oil
3 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2 1/2 cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
raisins or choco chips

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt or tube pan.
Cream oil, beaten eggs, pumpkin and vanilla together.
Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.
Bake at 350 degrees F (cupcakes--20 mins) for 1 hour or until a toothpick inserted in the middle comes out clean. Let cake cool in pan for 5 minutes then turn out onto a plate and sprinkle with confectioners' sugar.

Optional: frosting: 6 oz. cream cheese, 3 T butter, 1 1/2 T freshly squeezed OJ, ORANGE RIND, 1 t. vanilla extract, and enough POWDERED SUGAR to make the desired frosting consistency (approx. 2 cups).
 
Marcy Sheiner said:
@PeppermintPatty:
Pumpkin Bundt Cake

INGREDIENTS
1 cup vegetable oil
3 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2 1/2 cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
raisins or choco chips

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt or tube pan.
Cream oil, beaten eggs, pumpkin and vanilla together.
Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.
Bake at 350 degrees F (cupcakes--20 mins) for 1 hour or until a toothpick inserted in the middle comes out clean. Let cake cool in pan for 5 minutes then turn out onto a plate and sprinkle with confectioners' sugar.

Optional: frosting: 6 oz. cream cheese, 3 T butter, 1 1/2 T freshly squeezed OJ, ORANGE RIND, 1 t. vanilla extract, and enough POWDERED SUGAR to make the desired frosting consistency (approx. 2 cups).
Click to expand...
Oh bless your loving heart. Thank you.♥️
 

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