- 3cupswhite granulated sugar
- 3/4cupmelted butter
- 2/3cupevaporated milk
- 1/2cupcanned, or cooked fresh pumpkin
- 2Tbsplight corn syrup
- 1tsppumpkin pie spice
- 1package (12oz) white chocolate morsels
- 1jar (7oz) marshmallow cream
- 1cupchopped pecans
- Line a 9-inch pan with aluminum foil. Have the last four ingredients (chocolate, marshmallow, pecans, and vanilla) measured out and ready to use.
- Stir together the first six ingredients (sugar, butter, milk, pumpkin, syrup, and pumpkin spice) in a 3 1/2 quart saucepan over medium high heat. Stir constantly until mixture comes to boil.
- Continue cooking until thermometer reaches 234 degrees Fahrenheit. Add remaining ingredients quickly and pour into the foil lined pan. Let stand 2 hours, cut, and serve.
Three ways to cook fresh pumpkin:
Begin by cutting your pumpkin in half and removing the seeds & stringy parts. The cooking time is only a guideline – you should cook the pumpkin until it is tender enough to stick a fork all the way through. When you have finished cooking your pumpkin by one of the three methods listed below, let cool and then scrape the pumpkin flesh off the shell with a spoon. Put the pumpkin flesh in a blender or food processor until smooth.
In an Oven
Put each half face down in a baking dish. Add 1/2 inch of water to keep the pumpkin from drying out. Bake at 450º for about an hour.
In a Microwave
Cut the pumpkin halves into big chunks. Put the chunks in a microwave-safe dish and add a little water to the dish to keep the pumpkin moist. Cover with a lid or plastic wrap. Cook on high for 15 minutes.
On the Stove
Cut the pumpkin halves into big chunks. Place chunks in a large steamer basket, or a colander placed inside a larger pan, with water in the bottom (like a double boiler). Steam for 20 minutes.