PUMPKIN FUDGE
3 cups sugar
3/4 cup melted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 tablespoons corn syrup
1 teaspoon pumpkin pie spice
1 (12-ounce) package white chocolate morsels
1 (7-ounce) jar marshmallow crème
1 cup chopped pecans, toasted
1 teaspoon vanilla extract
STIR together first 6 ingredients in a 3½-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)
or for about 12 minutes.
REMOVE pan from heat; stir in remaining ingredients until well blended. Pour
into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until
completely cool; cut fudge into squares.
YIELD: 3 pounds
PUMPKIN PIE DIP
1 (8-ounce) package cream cheese, softened
2 cups powdered sugar
1 (15-ounce) can pumpkin pie filling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Garnishes: ground cinnamon, cinnamon sticks
BEAT cream cheese and sugar at medium speed with an electric mixer until smooth.
Add pie filling, 1 teaspoon cinnamon and ginger, beating well.
COVER and chill 8
hours. Serve with gingersnaps and apple or pear slices. Garnish, if desired.
YIELD: 3 cups
ROASTED PUMPKIN SEEDS
2 cups fresh pumpkin seeds
2 tablespoons dried ground rosemary
2 tablespoons olive oil
2 tablespoons coarse-grain
sea salt
RINSE pumpkin seeds in water, and drain on paper towels to dry. Toss with
remaining ingredients, and spread on a baking sheet.
BAKE at 350° for 10 to 12 minutes or until crisp. Cool. Store in an airtight
container.
YIELD: 2 cups
PUMPKIN PASTA
1 cup freshly grated Parmesan cheese, divided
1 pound rotini, cooked
1/4 cup butter or margarine
1 leek, diced
1 celery rib, diced
3 pounds peeled pumpkin, chopped
1 (14½-ounce) can chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
2/3 cup whipping cream
TOSS 1/2 cup Parmesan cheese with pasta, and keep warm.
MELT butter in a large saucepan over medium heat; add leek and celery, and sauté
until tender. Add pumpkin; sauté 2 to 3 minutes. Add broth; bring to a boil.
Cover, reduce heat, and simmer 20 minutes. Add salt, pepper and nutmeg.
PROCESS pumpkin mixture in a blender until smooth. Return to saucepan; stir in
whipping cream, and cook over low heat, stirring often, until heated. Serve over
pasta; top with remaining cheese.
YIELD: 6 servings