I love pumpkin fudge, well I love all things pumpkin. Here is what I have used but I will give yours a try as it seems easier and I'm not proficient in fudge making! Pumpkin Fudge 3 cups sugar ¾ cup melted butter 2/3 cup evaporate milk ½ cup canned pumpkin 2 tbls corn syrup 1 tsp pumpkin pie spice 1 12 oz pkg white chocolate morsels 1 7 oz jar marshmallow crème 1 cup chopped pecans toasted STIR together first 6 ingredients in a 3 ½ 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 abut 12 minutes. REMOVE pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9" square pan. Let stand 2 hours or until completely cool. Cut into squares.

Here you go! Fudge pie 1 stick butter 1 cup sugar 1/4 cup flour 1/4 cup cocoa 2 eggs 1 tsp vanilla melt butter, stir in remaining ingredients. Pour into unbaked regular pie crust. bake 325ú for 35-40 minutes Let it cool completely before cutting. *****mine bakes in 30-35 minutes You will think its not done, but it is. It looks like the middle has fallen, That's the way it is supposed to look. This post was edited by glenda_al on Sun, May 12, 13 at 16:52

Whatever I can find. I've used Archway Dutch cocoa cookies, or Pepperidge Farm (can't remember what they're called but they're dark chocolate with nuts in them, sort of like a brownie cookie.) You could also use those thin chocolate wafers but I can rarely find them down here.

These are delicious. SPICED PUMPKIN PANCAKES 1 ¼ CUPS OF FLOUR 3 TABLESPOONS OF SUGAR 2 TEASPOONGS BAKING POWDER 1 ¼ TEASPOONS PUMPKIN PIE SPICE ¾ TEASPOON SALT 1 1/3 CUPS WHOLE MILK ¾ CUP CANNED PUMPKIN 4 LARGE EGGS, SEPARATED YOLKS AND WHITES ¼ CUP (I/2 STICK) UNSALTED BUTTER, MELTED 1 TEASPOON VANILLA In a large bowl, whisk together the flour, baking powder, sugar pie spice and salt. Separate the eggs (whites in one large bowl and yolks into a medium bowl). Whisk together the wet ingredients: pumpkin, yolks, melted butter, milk and vanilla. Beat the egg whites until stiff but not dry. Add wet ingredients to dry ingredients and stir until well mixed. Fold whipped egg whites into batter in two additions. Brush large griddle with butter and heat over medium heat. Working in batches, pour batter by rounded 1/3 cupfuls onto griddle. Cook until bubbles form on the surface and bottoms are brown 9about 1 ½ minutes). Flip over and continue to cook until pancakes are cooked through.