Pumpkin Fudge with Chocolate and Pumpkin Seed Tops

Ingredients:

Pumpkin Fudge

3 cups white sugar
2 cups butterscotch chips
1 cup butter
1 jar (7oz) marshmallow creme
1 can (5oz) evaporated milk
1/2 cup canned pumpkin
1 tsp pumpkin pie spice
1 tsp vanilla extract
1 cup toasted pumpkin seeds
2 cups semi-sweet chocolate chips

Step 1:

In a heavy saucepan melt butter. Add sugar, milk, pumpkin and pie spice. Stir. Bring mixture to a boil and keep it boiling for 10 minutes. Stir, stir, stir.

Step 2:

Remove from heat, and stir in butterscotch chips.

Step 3:

After those melt stir in marshmallow cream and vanilla.

Step 4:

Mix well.

Step 5:

Pour the pumpkin fudge mixture into a greased 9x13 pan.

Allow to cool for 1 hour at room temperature and then a half hour in the refrigerator. Cut into squares.

Step 6:

Melt chocolate in a double boiler or in the microwave. My roommate fashioned a make-shift double boiler for me!

Step 7:

To toast pumpkin seeds, wash and dry them very well. Toss them with melted butter, spread in a single layer on a baking sheet and place in oven on 250F for about an hour, turning every 15 minutes.

Step 8:

Garnish the pumpkin fudge as desired with melted chocolate and finely chopped or whole pumpkin seeds- or just leave it plain.

Step 9:

Close up of the pumpkin fudge with melted chocolate and toasted pumpkin seeds.