Everyone must still be on a sugar high or on an overload of sugar after Halloween. We had quite a few come by our house that evening to get their choice of Doritos, pencil & eraser, or candy bars. Some of the kids actually opted for the pencils! The recipe for pumpkin fudge was shared by a lady in our church which she got off the internet but I hesitated to share it with you due to everyone having so much candy right now. The recipe calls for just a small amount of pumpkin so you will have enough leftover pumpkin to make some pumpkin cookies or use it up with some spices, milk, eggs and sugar to make a pudding. I have seen recipes for squash soup also; so maybe one could use the leftover pumpkin in soup. Another lady at church said to take a spice cake mix right out of box and mix with a can of pumpkin, pour into a greased loaf pan and bake 350 degrees until done. I experimented by using a yellow cake mix and about 2 cups of mashed bananas and baked it; it was very good and so easy. I had the over ripened bananas but I was just about out of flour, so I tried it and was happy with the end result. Sometimes when I am in a hurry or too busy to mash the bananas that are over ripe, I just place them in the freezer whole and run a little cold water over them and peel when I want to use them for baking.

Pumpkin Fudge

2 Cups white sugar

1 Cup brown sugar

3/4 Cup butter

2/3 Cup evaporated milk

1/2 Cup pumpkin

2 Teaspoon pumpkin pie spice

2 Cups white chips

1 Cup chopped pecans

3 Cups miniature marshmallows

1 1/2 Teaspoon vanilla

Cook together sugars, milk, butter, spice and pumpkin; stirring often until soft ball stage 10-12 minutes (230-240 degrees). In a large bowl have ready the chips, marshmallows, pecans and vanilla; pour the cooked sugar mixture over all and stir well until everything is blended. Pour into greased 9 x 13 pan, cool before cutting.