Pumpkin Fudge
3 cups sugar
3/4 cup melted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 Tbsp. corn syrup
1 tsp. pumpkin pie spice
1 (12 oz.) package white chocolate morsels
1 (7 oz.) jar marshmallow creme
1 cup chopped pecans, toasted
1 tsp. vanilla
Method:
Stir together first six ingredients in saucepan over medium heat. Cook, stirring constantly, until mixture comes to a boil. Continue cooking until candy thermometer registers 234 degrees (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 two hours or until completely cool; cut fudge into squares.
Pumpkin Dip
2 (8 oz.) packages cream cheese, softened
2 cups (15 oz.) canned pumpkin
1 1/2 cups confectioner's sugar
2 Tbsp. cinnamon
1/2 Tbsp. nutmeg
Combine with mixer and refrigerate for three hours. Serve with gingersnaps.
Pumpkin Roll
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp. baking powder
1/2 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. salt
1 cup chopped walnuts
Method:
Beat eggs at high speed for five minutes. Beat in sugar. Stir in pumpkin and lemon juice. In separate bowl, mix flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold flour mixture into pumpkin mixture. Spread into greased cookie sheet and top with chopped walnuts. Bake at 375 degrees for 15 minutes. Cover clean towel with powdered sugar and turn pumpkin roll onto it. Roll towel and cake together and coo. Then unroll to spread on filling. Reroll and chill.
Filling mixture:
1 1/4 cup powdered sugar
2 (3 oz.) packages cream cheese
4 Tbsp. butter
1/2 tsp. vanilla
Beat until smooth
On Thanksgiving Day we acknowledge our dependence.
--William Jennings Bryan
