Pumpkin Spice Toffee

Yield: 1 POUND prep time: 40 MINUTES cook time: 30 MINUTES total time: 1 HOUR, 15 MINUTES

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Ingredients:

1 and 1/2 cups (150g) chopped unsalted pecans

1 cup (2 sticks; 230g) unsalted butter, cut into pieces

1/2 cup (120g) warm water

1 cup + 1 Tablespoon (215g) granulated sugar, divided

1 teaspoon salt

1 teaspoon light corn syrup

1 and 1/4 teaspoons pumpkin pie spice, divided*

6 ounces (170g) quality white chocolate, coarsely chopped

12x17-inch (or similar size) baking sheet

wooden spoon

silicone baking mat (highly recommended)

3 quart heavy duty saucepan

pastry brush

candy thermometer

Directions:

Toast the pecans: Preheat oven to 300°F (150°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on top and toast for 7-8 minutes or until fragrant and lightly browned. Set aside. 1 cup will be used inside the toffee and the rest are sprinkled on top.

Make the toffee: While stirring with a wooden spoon, melt the butter over medium heat in a 3-quart heavy-duty saucepan. Once melted, add the water, 1 cup (200g) granulated sugar, salt, and corn syrup. Stir constantly until the sugar dissolves, then brush down the sides of the pan with a water-moistened pastry brush. Attach a candy thermometer to the pan, making sure the bulb is not touching the bottom of the pan (as you'll get an inaccurate reading).

Stir the mixture occasionally as it begins to boil. Rapid bubbles, a thicker consistency, and a slightly darker color form around 240°F (116°C). Continue to stir occasionally until it reaches 290°F (143°C; soft crack stage). Be watchful-- the temperature slowly rises in the beginning, but then skyrockets quickly. If you notice it's rising very fast, you can even turn off the heat when the toffee reaches 285°F (141°C), as it will continue to cook in the few seconds after.

Immediately remove the pan from heat and stir in 1 teaspoon pumpkin pie spice and 1 cup toasted pecans. Pour the toffee out onto a silicone baking mat lined baking sheet. Smooth into an even layer. The toffee should be thick and not spread all the way to the edges of the pan. Cool the toffee for 5 minutes.

Meanwhile, get the toppings ready. Mix the remaining 1 Tablespoon of granulated sugar with the remaining 1/4 teaspoon of pumpkin pie spice. Melt the white chocolate. You can melt it in a double boiler or use the microwave. I melt it in the microwave in 20 second increments, stopping and stirring after each.

Spread the melted white chocolate on top of the toffee, then sprinkle with remaining pecans and sugar/pumpkin pie spice mix.

Refrigerate toffee for 20 minutes or until white chocolate has set. Peel off the silicone baking mat and break toffee into pieces.

Store toffee in an airtight container at room temperature in a cool dry place for up to 2 weeks.

Make ahead tip: Freeze toffee for up to 3 months and thaw overnight in the refrigerator before serving.

Recipe Notes:

Pumpkin pie spice: If you don't have pumpkin pie spice, you can use 1/4 teaspoon ground ginger + 1/4 teaspoon ground nutmeg + 1/4 teaspoon ground cloves + 1/4 teaspoon ground cinnamon + 1/4 teaspoon ground allspice.

If you notice the butter separating at any time during the cooking process, remove the pan from heat and stir vigorously to bring the mixture back together.

Be extra careful as cooking candy is very hot and may splash; wear long sleeves and have a pair of kitchen gloves or oven mitts handy

NO BAKE PUMPKIN PIE IN A JAR

NO BAKE PUMPKIN PIE IN A JAR

Yield: 5-6 jars

INGREDIENTS:

PUMPKIN PIE FILLING

15 oz can pumpkin puree

5 tbsp brown sugar

1 tsp ground cinnamon

1/2 tsp pumpkin pie spice

1/4 tsp ground ginger

1/8 tsp ground cloves

2 tbsp heavy cream

CREAM CHEESE MOUSSE

3 egg whites

1/2 cup sugar

4 oz cream cheese, softened

1/4 tsp vanilla

2 cups mini marshmallows

COOKIE LAYER

3/4 cup chopped gingersnaps

3/4 cup chopped graham crackers

ADDITIONAL

Whipped cream for topping, if desired

Caramel sauce for topping, if desired

DIRECTIONS:

PUMPKIN PIE FILLING

1. Add pumpkin puree into a medium-sized bowl.

2. Add brown sugar, cinnamon, pumpkin pie spice, cloves and heavy cream and stir to combine. Set aside.

CREAM CHEESE MOUSSE

1. Add egg whites to a large mixer bowl and beat on medium-high until soft peaks form.

2. While beating, slowly add sugar, and beat until stiff peaks form. Mixture will go from being kind of frothy to smooth and will gain volume. When done, set egg white mixture aside.

3. In another bowl, mix cream cheese and vanilla together until smooth.

4. In a separate bowl, melt marshmallows in the microwave, about 15-30 seconds.

5. Add melted marshmallows to the cream cheese and stir until combined.

6. Add a small amount of the egg whites to the marshmallow mixture and fold to combine.

7. Add remaining egg whites to the marshmallow mixture and carefully fold until well combined.

8. Refrigerate for an hour or so.

TO ASSEMBLE

1. Add about 1 1/2 tablespoons of the graham cracker/gingersnap crumbs on the bottom of the jar.

2. Add 2 tablespoons of pumpkin pie filling.

3. Add 2 tablespoons of cream cheese mousse.

4. Repeat layers 1-3. You should have 2 of each layer.

5. Top the jars with a drizzle of caramel, a sprinkle of cookie crumbs and whipped cream if desired. Set in the fridge until ready to serve.

Desserts-Marylynn Jones Whipped Pumpkin pie

Marylynn Jones Whipped Pumpkin pie

1 cooked Pie shell(cooked)
1 small Pk. INSTANT Vanilla Pudding
1 c. solid Pumpkin
1 tsp. pumpkin Pie spice
2 TBLS Cinnamon
1 small tub cool whip
2/3 cup milk

Mix Pudding, milk, pumpkin, and spices well. Add cool whip, blend well. Fill Pie and let set up in fridge top with cool whip if wanted.