How to make pumpkin fudge
If the search is on for a new sweet treat or Christmas candy and goodies to give then this quite unique recipe is one to be included in any holiday candy repertoire.
Here is a tweaked up version of Pumpkin Fudge; the whole process has been simplified taking the ingredients for No-Fail Fudge, adding in some new ones and switching around others to form a new and fabulous holiday or any-day fudge.
The "no-fail" idea now applies to this sweet but savory-based party fudge. Pumpkin fudge is quick, easy, and tastes exceptionally good!
Preheat oven to 300oF. Spray 9 inch square cake pan with non-stick cooking spray. Line pan with Quick Release Reynolds Wrap aluminum foil., leave at least 4 inches on each side for wrapping fudge.
Bake pie crust until quite hard, at low temperature, do not allow to brown. This requires leaving pie crust in oven until hard but not browned.
Once pie crust is totally dry remove from oven, cool and break into small pieces; about the size of a dime or smaller. Make sure there is 1 cup of pie crust crumbles.
Heat pumpkin and melt baking chips
Place pumpkin into a small micro safe bowl, cover loosely with cling wrap. Heat for 35 seconds to cook. Keep hot.
Using a double boiler over simmering water, add condensed milk and all baking chips stir to incorporate. When it is completely melted, stir to combine.
Add hot pumpkin, reserved pie crust, vanilla, diced orange peel, pumpkin pie spice and stir together.
Put in pan and decorate
Pour at once into prepared pan. Sprinkle with toffee candy bits. Allow to sit undisturbed for at least 2 hours.
Using foil overhang as handles, remove fudge from pan. Slice into 2 inch servings using a long bladed knife or pizza cutter.
Store tightly covered in the refrigerator.