It’s not a trick – pumpkin pie is a quick and easy recipe that’s great to take to a Halloween party, a back-door party or even Thanksgiving.
Ingredients
¾ cup (1½ sticks) butter
⅔ cup evaporated milk
½ cup pumpkin puree
3 cups of granulated sugar
2 tablespoons of corn syrup
1 teaspoon pumpkin pie spice
7 oz. jar of marshmallow cream
12 ounces white chocolate, chopped
1 cup chopped nuts, toasted
1 teaspoon of vanilla
Instructions
Line a 9×9 inch skillet with aluminum foil (makes it easier to lift the candy from the skillet to cut it). Butter the foil or spray with cooking spray and set it aside.
Place butter, evaporated milk, sugar, pumpkin, corn syrup and spices in a medium saucepan. Bring to a boil over medium heat, stirring constantly.
Boil, stirring constantly, for about 10 minutes or until the candy thermometer reaches 234º to 240º.
Once the mixture reaches 234°, remove from heat and quickly add the remaining ingredients until well blended.
Pour into prepared pan. Let it rest for 2 hours or until it cools down completely.
Cut the caramel into squares. Cover well and let it cool down for up to one week. Do not freeze it.
- For a thinner candy, you can use a 9 x 13 frying pan.
- Yield: 32 pieces (depending on the desired size)
- The caramel mixture must reach 239 degrees F (115 C) before it is removed from the heat. The temperature will continue to rise slightly, even out of the heat.