Who remembers fudge pie and still makes?
6 years ago
last modified: 6 years ago
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LOOKING for: Pumpkin Pie Fudge
Comments (4)Here's the recipe! It is most like the fudge at the Covered bridge festival that I have found: 3 cups white baking chips 1 cup butterscotch chips 1 can (14 oz.) sweetened condensed milk 2 tablespoons canned pumpkin 1 teaspoon pumpkin pie spice 2 tablespoons butter dash salt 2 teaspoons vanilla Combine milk and baking pieces in heavy large saucepan. Heat over medium heat until melted, stirring occasionally. Add pumpkin, pumpkin pie spice, butter and salt. Remove from heat and stir in vanilla. Spread evenly in a wax paper lined 9" square pan. Chill 2 hours or until firm. Turn onto cutting board, peel off paper and cut into squares. Makes approx 48 pieces...See MoreWho is having fudge pie this Thanksgiving?
Comments (15)Phyllis, here it is. I cooked mine in individual ramekins and filled each one with 3/4 cup of the custard and it only made 6. Next time I won't cook as long I did cook mine the full length and shoulda taken out when I put the knife in the first time. Should have taken out at 45 minutes instead of 50. Pumpkin pie without the crust and my grandson ate the last two this afternoon topped with vanilla ice cream. Individual Pumpkin custard 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground cloves 2 large eggs 1 can (15 ounces) 100% Pure Pumpkin 1 can (12 fluid ounces) Evaporated Milk Directions PREHEAT oven to 300 F. MIX sugar, cinnamon, ginger, salt and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. If desired, cover and freeze filling for up to one month. When ready to bake, simply defrost, mix well and proceed with recipe. POUR into eight 6-ounce ramekins or custard cups. Place ramekins on baking sheet. BAKE for 45 to 50 minutes or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with dollop of light whipped cream, if desired. ***Served mine at room temperature...See MoreMy fudge pie was stolen!
Comments (10)"when will women that know how to bake, learn to make 2 of them?" Ah, sounds like a wise man indeed. But the answer is probably the cliche If you don't KNOW, then I'm not gonna TELL you!!! What if the freezer breaks down? You've had appliance trouble before. And really... if you're going to leave it for two weeks it's not going to be very good. I'd suggest he dispose of it now. Consider it a test batch and you'll know it works to make later. Unless it's another situation where the Canadian/metric Christmas is celebrated at a different time of year, not unlike Thanksgiving! :D Beware of the Christmas Mice that invade kitchens and pantries this time of year. They work their way indoors this time of year....See MoreKAW--Glenda's fudge pie
Comments (8)desertsteph! :) When it's completely cool the filling has the consistency of soft fudge, or the gooiest brownie ever--kind of like the chocolate truffles made with egg yolks--way back when we weren't afraid to use raw eggs. I shorted the sugar by a tablespoon, or so, from each cup, and it was still sweet. See pic #6, with the filled pie shells and crushed toffee on the counter? At that point the filling was so gorgeous and tempting, if it hadn't contained raw eggs that bowl would have been licked clean! We had an assortment of desserts for dinner (my mom's peach and cherry pies, cinnamon cookies I made with the pie crust scraps, and a peanut butter/chocolate mousse my FIL brought), so there was left-over fudge pie. I think it was even better the next morning. You should try it--it's so easy. Melt the butter in the MW, then stir everything else in with a whisk or spoon--no need to drag out the mixer. Use a purchased pie shell, or just butter the pie plate and skip the crust. Since it was the first time I'd tried the recipe I used AP flour in the filling, but next time I'm going to try whole wheat. And maybe some chia seeds sprinkled in with the toffee. ;) My yard is full of violets--I picked them the evening before, and left them in a bowl of water so that any bugs could wander out before the flowers were placed on the eggs. I always pick daffodils to decorate the tables, but this year they bloomed too early, and I wanted something spring-y. My dear FIL brought me a pot of forced, pale yellow daffs, so at least the dessert table had flowers....See More- 6 years ago
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