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Instructions. With a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together in a large bowl until creamy—about 2 minutes. Add the pumpkin and beat on high until combined. Add the graham cracker crumbs, pumpkin pie spice, cinnamon, and melted chocolate.
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Instructions. To begin, preheat your oven to 350°F (175°C) and lightly grease a 9x13 baking dish. In a large mixing bowl, combine your pumpkin puree, evaporated milk, eggs, light brown sugar, pumpkin pie spice mix, and salt. Pour the mixture into your prepared baking dish.
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Bursting with colourful candy and pumpkin spice, this charming Jack O'Lantern cake is the ultimate Halloween dessert.A little less spooky and a lot more whimsy, celebrate the haunting holiday with treats instead of the creepy crawlies. Made from two Bundt cakes sandwiched together to create the pumpkin shape, even the inside has a candy surprise!
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Step three: pour in the pan. Pour the mixture into the prepared pan and spread evenly. If desired, top with 1 cup of coarsely chopped pecans. This step is optional. Press the pecans gently into the fudge. Refrigerate the fudge for 2 to 4 hours to full set and cut into squares.
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Remove from heat. Spoon a small amount of melted chocolate into each mold. Using a small paintbrush or spoon, completely coat the inner walls of the mold with chocolate. Place in refrigerator for 5 minutes or until chocolate has set. Fill each mold with Pumpkin Caramel filling*, leaving room at the top to seal with more chocolate. *If making.
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Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick. Pour/spoon the batter into the liners—fill only 2/3 full to avoid spilling over the sides.
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Sandwich the caramel candies between two balls of dough and roll into a large ball. Stir together 1/4 cup granulated sugar and 1 tablespoon cinnamon in a small bowl. Roll each cookie dough ball in the cinnamon sugar and place back on the cookie sheet. Chill at least one more hour. Preheat oven to 350°F.
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Using sharp scissors, cut out the circle. You need to end up with two tissue paper circles on top of each other. If you want to make more than one pumpkin, you could probably pile as many as 6 to 8 sheets of tissue paper together to speed things up. Pile your favourite candy into the center of the circle.
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This recipe makes plenty, so it's good for a crowd. Pumpkin Gooey Butter Cake: Ooey-gooey pumpkin filling is layered with yellow cake to make this easy Halloween dessert. Caramel Macadamia Pumpkin Bars: Pumpkin pie filling, warm caramel, and roasted macadamia nuts make a delicious treat for fall parties. Pumpkin Brownies: A creamy pumpkin.
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In a medium bowl, combine the cream cheese through vanilla extract and mix until smooth. Thoroughly mix in the powdered sugar then stir in the graham cracker crumbs. Using a mini ice cream scoop or a small spoon, evenly divide the pumpkin mixture between the hardened chocolate cups. Smooth the top to create an even surface.
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Instructions. Melt the chocolate over a double boiler. Fill the bottom of candy molds with half of the chocolate. Freeze to set while making the filling. Combine the pumpkin, cinnamon, syrup, salt and gelatin in a small saucepan. Let sit 1 minute. Heat over low - medium heat until the gelatin is dissolved (about 3 minutes).
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But I wanted to try to find a few pumpkin candy recipes too. If you love pumpkin flavor, you'll want to put some of these in your kitchen line up this fall. Pumpkin Nut Fudge. Sweet Pea's Kitchen. Pumpkin Cream Cheese Truffles. What's Cooking America. Pumpkin Pie Cups. In Katrina's Kitchen. Pumpkin "Mints".
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These candy-filled pumpkin treat ideas are a fun way to get crafty together and make someone's day this Halloween. Tissue paper pumpkin Halloween party favors. We had a good time making these cute pumpkin treats out of tissue paper, which was so much fun! They are filled with a candy surprise that kids will love opening.
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Make the Candied Pecans & Pepitas: Line a baking sheet with parchment paper. Add the brown sugar, water, vanilla extract, and cinnamon to a medium saucepan over medium heat. Let cook, stirring, for 1-2 minutes, until bubbling. Stir in the pecans and pepitas to coat, then continue stirring and cooking for 2-3 minutes.
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Once the dough has doubled in size, preheat 3″ of frying oil to 350° in a large stock pot. (Keep the thermometer in the pot so you can monitor the temperature, and adjust the burner so it maintains 350°F.) Place 3-4 donuts into the oil. Fry for 2-2 ½ minutes on each side. Place them on a wire cooling rack to drain.