Pumpkin Recipes, part 2

Here are more of our favorite pumpkin recipes:

Pumpkin Pie Fudge
Ingredients:
1 1/2 cups granulated sugar
2/3 cup evaporated milk
1/2 cup mashed pumpkin
2 tablespoons butter or margarine
1/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 package (12 ounces) vanilla flavored baking chips
2 cups miniature marshmallows
1/3 cup chopped nuts (optional)
1 1/4 teaspoons vanilla extract

Preparation Directions:
Using butter or margarine, lightly grease the sides and bottom of a medium saucepan.
Place the sugar, evaporated milk, pumpkin, butter, salt, and pumpkin pie spice in the saucepan.
Stir constantly over medium heat.
Bring the mixture to a boil and boil for 12 minutes.
Remove from the heat and stir in the baking chips and marshmallows until melted.
Stir in the nuts and vanilla.
Pour into an 8-inch square pan that has been lined with foil and greased.
Chill mixture until set.
Cut into small squares to serve.
Cover and store in refrigerator.

*********************************************

Pumpkin Mousse
1 ½ cups milk
½ cup canned pumpkin
3-ounce package of instant vanilla pudding mix
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
7 teaspoon ground ginger
7 teaspoon ground cloves
1 ½ cups whipped topping

Stir together the milk and pumpkin in a mixing bowl.
Add the pudding and spices and whisk until thickened.
Fold in whipped topping and chill.

***********************************************

Pumpkin Ice Cream Makes about 2 quarts.
1 (16 oz.) can pumpkin
1 cup packed brown sugar
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup half-and-half
½ teaspoon grated orange peel
¼ cup orange juice
2 cups whipping cream
Combine all ingredients in a large bowl. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer’s directions.