Pumpkin Pie Fudge!

Pumpkin Pie Fudge!!!

The Stars!!!

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 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) or for about 5-7 minutes.

Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased 13 x 9 pan. Let stand 2 hours or until completely cool; cut fudge into squares.

Enjoy!

~Marisa~

Pecan Pie Muffins!!

1 cup Packed Light Brown Sugar

½ cups All-purpose Flour

1 cup Chopped Pecans

⅔ cups Softened Butter

2 whole Eggs Beaten

Preheat oven 350 F.

Grease your muffin pan (whatever size) or use the silicone cups. I grease my silicone muffin cups with Crisco or lard.

In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together until smooth. Stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full. Bake for 20 to 25 minutes. Cool on wire racks when done.

Option: when you take them out of the oven, place a slice of butter on top and eat warm. You may also use walnuts instead of pecans.