Pumpkin Pie Fudge Recipe

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Pumpkin Pie Fudge



I hope you are getting tired of all of the Pumpkin Recipes I have been sharing just yet.

Today I introduce you to the yummy goodness that is Pumpkin Pie Fudge!

Pumpkin Pie Fudge Ingredients

 

INGREDIENTS
3 cup Sugar
1/2 can Evaporated Milk
1/3 cup Corn Syrup
1 stick Butter
1/2 cup Pumpkin Puree
1 tsp Pumpkin Pie Spice

pumpkin fudge process

 

DIRECTIONS
Mix pumpkin, spice, sugar, corn syrup and evaporated milk in large pan and cook over medium heat.
Sir occasionally.
Mixture will begin boiling. If it boils too close to top reduce heat slightly.
Continue cooking until mixture reaches soft ball stage (235-245 degrees). You can test for this by seeing the syrup forms a ball while in the cold water, but flattens once removed from the water.
When it reaches this stage, remove from heat.
Take butter and grease inside of glass baking dish.
Add remainder of butter and stir until mixture start to lose its? sheen.
Then pour into buttered baking dish and allow to cool.

Pumpkin Pie Fudge Recipe
Author: 
Recipe type: Dessert
 
Ingredients
  • 3 cup Sugar
  • ½ can Evaporated Milk
  • ⅓ cup Corn Syrup
  • 1 stick Butter
  • ½ cup Pumpkin Puree
  • 1 tsp Pumpkin Pie Spice
Instructions
  1. Mix pumpkin, spice, sugar, corn syrup and evaporated milk in large pan and cook over medium heat.
  2. Sir occasionally.
  3. Mixture will begin boiling. If it boils too close to top reduce heat slightly.
  4. Continue cooking until mixture reaches soft ball stage (235-245 degrees). You can test for this by seeing the syrup forms a ball while in the cold water, but flattens once removed from the water.
  5. When it reaches this stage, remove from heat.
  6. Take butter and grease inside of glass baking dish.
  7. Add remainder of butter and stir until mixture start to lose its? sheen.
  8. Then pour into buttered baking dish and allow to cool.

 

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Pumpkin Smoothie Recipe

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Pumpkin Smoothie



In case you haven’t realized it by now, I love this time of year because it is the time that I get to revisit all of my favorite Pumpkin Recipes as well as add a few new ones to my collection.

This Pumpkin Pie Smoothie is completely new to me.

I thought I should share it with you today because I know I am not the one who has a serious pumpkin addiction this time of year.  Also this is a Vegan Friendly recipe if you happen to be into that kind of thing.

Pumpkin Smoothie Ingredients

 

INGREDIENTS
1 1/4 cup Pumpkin Puree
1/4 cup Pecans
1 large frozen Banana
1 cup Almond, Soy or Coconut Milk
1 tbsp Agave
1 cup Ice
1/2 tsp Vanilla
1 1/2 teaspoon pumpkin pie spice

Pumpkin Smoothie Proocess

 

DIRECTIONS
Place pecans in blender and run util they are ground up.
Add remaining ingredients in blender and blend until mixture is smooth.
You can optionally top with coconut flake, pecans and pumpkin spice.

Pumpkin Smoothie Recipe
Author: 
Recipe type: Beverage
 
Ingredients
  • 1¼ cup Pumpkin Puree
  • ¼ cup Pecans
  • 1 large frozen Banana
  • 1 cup Almond, Soy or Coconut Milk
  • 1 tbsp Agave
  • 1 cup Ice
  • ½ tsp Vanilla
  • 1½ teaspoon pumpkin pie spice
Instructions
  1. Place pecans in blender and run util they are ground up.
  2. Add remaining ingredients in blender and blend until mixture is smooth.
  3. You can optionally top with coconut flake, pecans and pumpkin spice.

 

Pumpkin Smoothie Recipe

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Pumpkin Pie Recipe

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Pumpkin Pie Recipe



I have been sharing some of my favorite fall recipes with you lately and I am beginning to notice a trend.

I LOVE Pumpkin Recipes during this time of year!

Today I want to share a traditional favorite recipe for classic Pumpkin Pie that you can make anytime of the year.

Pumpkin Pie IngredientsINGREDIENTS

Crust:
1 cup Shortening
2 cup Flour
1 Egg
4 tbsp cold Water
2 tsp White Vinegar

Pie ShellFilling:
3/4 cup Sugar
1 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Ginger
1/4 tsp Cloves
2 Eggs
15 oz Pumpkin Puree
12 oz Evaporated Milk

Pumpkin Pie Mix

 

DIRECTIONS

Work shortening into flour with a pastry cutter until texture resembles meal.
Beat egg and add to mixture.
Add cold water and vinegar and stir until just incorporated.
Place in a zippered bag. Flatten to about 1/2″ with a rolling pin.
Freeze for at least 20 minutes.
Preheat oven to 425.
Roll out on a floured surface and place in pie pan.
Mix sugar, cinnamon, salt, ginger and cloves together.
Beat eggs in large bowl.
Add in pumpkin,sugar mixture and evaporated milk.
Pour mixture into pie shell.
Bake in preheated oven for 15 minutes then reduce temperature to 350 and bake for another 55 minutes or until toothpick inserted in middle comes out clean.
Cool on wire rack.

Serve with a scoop of this delicious 2 ingredient Homemade Whipped Cream.

More PUMPKIN RECIPES here.

Pumpkin Pie Recipe
Author: 
Recipe type: Dessert
 
Ingredients
  • Crust:
  • 1 cup Shortening
  • 2 cup Flour
  • 1 Egg
  • 4 tbsp cold Water
  • 2 tsp White Vinegar
  • Filling:
  • ¾ cup Sugar
  • 1 tsp Cinnamon
  • ½ tsp Salt
  • ½ tsp Ginger
  • ¼ tsp Cloves
  • 2 Eggs
  • 15 oz Pumpkin Puree
  • 12 oz Evaporated Milk
Instructions
  1. Work shortening into flour with a pastry cutter until texture resembles meal.
  2. Beat egg and add to mixture.
  3. Add cold water and vinegar and stir until just incorporated.
  4. Place in a zippered bag. Flatten to about ½" with a rolling pin.
  5. Freeze for at least 20 minutes.
  6. Preheat oven to 425.
  7. Roll out on a floured surface and place in pie pan.
  8. Mix sugar, cinnamon, salt, ginger and cloves together.
  9. Beat eggs in large bowl.
  10. Add in pumpkin,sugar mixture and evaporated milk.
  11. Pour mixture into pie shell.
  12. Bake in preheated oven for 15 minutes then reduce temperature to 350 and bake for another 55 minutes or until toothpick inserted in middle comes out clean.
  13. Cool on wire rack

 

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Pumpkin Doughnuts

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Pumpkin Cake Doughnuts




I certainly hope that you have enjoyed all of the latest pumpkin recipes I have been sharing here recently.

Today I want to tell you all about a simple Pumpkin Cake Doughnuts recipe that is sure to be an autumn favorite.

You’ll want to make sure you have a doughnut pan for this one, if you don’t Amazon sells them as a reasonable price.

Pumpkin Doughnuts Ingredients

 

INGREDIENTS
1/2 cup Vegetable Oil
2 Eggs
1 1/2 cup Sugar
15 oz Pumpkin Puree
2 tsp Pumpkin Pie Spice
1 tsp Salt
1 tsp Baking Powder
1 3/4 cup Flour
3 tbsp Cinnamon Sugar

DIRECTIONS
Preheat the oven to 350.
Lightly grease doughnut pan.
Combine the oil, eggs, sugar, pumpkin, spices, salt, and baking powder. Mix until blended.

pumpkin doughnuts mix

Add in the flour, stirring until blended.
Use a piping bag or zippered bag to fill each donut shape about 3/4 full.

doughnuts process

Bake the doughnuts for 18 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in pan for 5 minutes then use a butter knife to gently loosen each from the pan.
Transfer to a rack.
Sprinkle each with cinnamon sugar while still warm.
Allow to finish cooling on the rack.

Pumpkin Doughnuts
Author: 
Recipe type: Dessert
 
Ingredients
  • ½ cup Vegetable Oil
  • 2 Eggs
  • 1½ cup Sugar
  • 15 oz Pumpkin Puree
  • 2 tsp Pumpkin Pie Spice
  • 1 tsp Salt
  • 1 tsp Baking Powder
  • 1¾ cup Flour
  • 3 tbsp Cinnamon Sugar
Instructions
  1. Preheat the oven to 350.
  2. Lightly grease doughnut pan.
  3. Combine the oil, eggs, sugar, pumpkin, spices, salt, and baking powder. Mix until blended.
  4. Add in the flour, stirring until blended.
  5. Use a piping bag or zippered bag to fill each donut shape about ¾ full.
  6. Bake the doughnuts for 18 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow to cool in pan for 5 minutes then use a butter knife to gently loosen each from the pan.
  8. Transfer to a rack.
  9. Sprinkle each with cinnamon sugar while still warm.
  10. Allow to finish cooling on the rack.

 

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Traditional Dutch Apple Pie

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Traditional Apple Pie Recipe



In my opinion it is very important for everyone to know how to make a good Apple Pie Recipe.

Both my daughter and my son can make a delicious and simple Dutch Apple Pie.  I have yet to meet anyone that would turn down a slice of warm apple pie with a scoop of vanilla ice cream.

I highly recommend trying this Dutch Apple Pie Recipe tonight!

*Saving Dollars and Sense Tip: If you have an abundance of apples this fall, make up a bunch of apple pie filling to freeze for a quick and easy dessert throughout the winter. Portion it out so that each freezer bag has just enough for one pie.  Then all you’ll have to do is make the pie shell, dump the bag, bake and add streusel topping.

INGREDIENTS
Crust:
1 cup Vegetable Shortening
2 cup Flour
1 Egg
4 tbsp cold Water
2 tsp White Vinegar

apple pie fillingFilling:
1/2 cup Sugar
1/2 cup Brown Sugar
1/4 cup Flour
1 tsp Cinnamon
1/2 tsp Salt
1/4 tsp Nutmeg
3 lbs Granny Smith Apples (about 6 medium)
1 tbsp cider vinegar
1 tbsp Butter

dutch apple pie processStreusel:
1/2 cup Flour
1/2 cup Sugar
1/2 cup Brown Sugar
1/2 cup Uncooked Oats (not instant)
3/4 tsp Cinnamon
1/4 tsp Nutmeg
6 tbsp cold Butter, cut into small pieces

DIRECTIONS
Work shortening into flour with a pastry cutter until texture resembles meal.
Beat egg and add to mixture.
Add cold water and vinegar and stir until just incorporated.
Place in a zippered bag.
Flatten to about 1/2″ with a rolling pin.
Freeze for at least 20 minutes.
Combine dry streusel ingredients in a large bowl and whisk together.
Add cold butter and work with a pastry cutter until dry mixture is fully incorporated.
Crumble so pieces are no larger than pea sized.
Refrigerate until needed.
Roll out pie crust on a floured surface and place in pie pan.
Preheat the oven to 425.
Line a baking sheet with aluminum foil to catch any spillover during baking and place in bottom third of oven.
In a large bowl, combine sugar, brown sugar, flour and spices and mix well.

apples cored

Core, peel and slice apples into 1/4″ or less slices.
Add apples and vinegar to bowl and toss to coat.
Put apples in crust and dot top with pieces of butter.

apple pie process

Bake for 20 minutes.
Remove from oven and top pie with streusel mixture.
Reduce temperature to 375 return pie to oven to cook for about 50 minutes more (when crust is golden and filling is bubbling).

Dutch apple pie

If streusel begins to get too brown, cover top loosely with aluminum foil.
Allow to cool before serving.

Traditional Dutch Apple Pie
Author: 
Recipe type: Dessert
 
Ingredients
  • Crust:
  • 1 cup Vegetable Shortening
  • 2 cup Flour
  • 1 Egg
  • 4 tbsp cold Water
  • 2 tsp White Vinegar
  • Filling:
  • ½ cup Sugar
  • ½ cup Brown Sugar
  • ¼ cup Flour
  • 1 tsp Cinnamon
  • ½ tsp Salt
  • ¼ tsp Nutmeg
  • 3 lbs Granny Smith Apples (about 6 medium)
  • 1 tbsp cider vinegar
  • 1 tbsp Butter
  • Streusel:
  • ½ cup Flour
  • ½ cup Sugar
  • ½ cup Brown Sugar
  • ½ cup Uncooked Oats (not instant)
  • ¾ tsp Cinnamon
  • ¼ tsp Nutmeg
  • 6 tbsp cold Butter, cut into small pieces
Instructions
  1. Work shortening into flour with a pastry cutter until texture resembles meal.
  2. Beat egg and add to mixture.
  3. Add cold water and vinegar and stir until just incorporated.
  4. Place in a zippered bag.
  5. Flatten to about ½" with a rolling pin.
  6. Freeze for at least 20 minutes.
  7. Combine dry streusel ingredients in a large bowl and whisk together.
  8. Add cold butter and work with a pastry cutter until dry mixture is fully incorporated.
  9. Crumble so pieces are no larger than pea sized.
  10. Refrigerate until needed.
  11. Roll out pie crust on a floured surface and place in pie pan.
  12. Preheat the oven to 425.
  13. Line a baking sheet with aluminum foil to catch any spillover during baking and place in bottom third of oven.
  14. In a large bowl, combine sugar, brown sugar, flour and spices and mix well.
  15. Core, peel and slice apples into ¼" or less slices.
  16. Add apples and vinegar to bowl and toss to coat.
  17. Put apples in crust and dot top with pieces of butter.
  18. Bake for 20 minutes.
  19. Remove from oven and top pie with streusel mixture.
  20. Reduce temperature to 375 return pie to oven to cook for about 50 minutes more (when crust is golden and filling is bubbling).
  21. If streusel begins to get too brown, cover top loosely with aluminum foil.
  22. Allow to cool before serving.

 

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Homemade Cream of Mushroom Soup

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Homemade Cream of Mushroom


It seems like so many recipes call for Cream of Mushroom Soup, especially crock pot recipes.

The only problem I have with that is the canned versions you can buy at the store are usually not very good for you if you checkout the list of ingredients, calories, and sodium levels.

That’s why I am glad I have the opportunity to share this super Easy Condensed Cream of Mushroom Soup recipe with you today!

This particular recipe makes the equivalent of 2 cans without all the extra ingredients you can’t pronounce, and I like being able to monitor the salt that is in it.

Homemade Cream Of Mushroom Soup Ingredients

 

INGREDIENTS

3/4 cup finely chopped Mushrooms
1/3 cup Flour
2/3 cup Milk
1 1/4 cup Vegetable Broth
1 tsp Onion Powder
1 tsp Garlic Powder
1/4 tsp Celery Salt
1/4 tsp Salt
1/4 tsp Pepper

Chopped Mushrooms  

DIRECTIONS

Boil vegetable broth to a boil in a large pan.
In a bowl, whisk together milk and flour until flour is dissolved.
Add in remaining ingredients and continue whisking until incorporated.

cream of mushroom soup process

Add the milk/flour mixture to the broth, whisking to combine.
Reduce heat to medium, allow to cook until thickened (3-5 minutes) stirring constantly.
Remove from heat. Use immediately or store in airtight container in refrigerator.

5.0 from 1 reviews
Homemade Condensed Cream of Mushroom Soup
Author: 
 
Ingredients
  • ¾ cup finely chopped Mushrooms
  • ⅓ cup Flour
  • ⅔ cup Milk
  • 1¼ cup Vegetable Broth
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • ¼ tsp Celery Salt
  • ¼ tsp Salt
  • ¼ tsp Pepper
Instructions
  1. Boil vegetable broth to a boil in a large pan.
  2. In a bowl, whisk together milk and flour until flour is dissolved.
  3. Add in remaining ingredients and continue whisking until incorporated.
  4. Add the milk/flour mixture to the broth, whisking to combine.
  5. Reduce heat to medium, allow to cook until thickened (3-5 minutes) stirring constantly.
  6. Remove from heat.
  7. Use immediately or store in airtight container in refrigerator.

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