you LIE!

Anybody remember the Great Pumpkin Shortage of 2009? Yea, I don’t either. Because it didn’t happen. But, this little lady bought into the hype and has had an extra can of pumpkin kickin’ around the pantry for the last 2 months. Just one. BUT–pantry space is a hot-hot-hot commodity in my apartment and it’s number is up. So, I turn it to you dear readers, how should it meet its demise?  I need help–shoot me an email or leave your ideas in the comments.

Its finale should be a nice, respectable affair, but I outright refuse to buy another can of pumpkin to complete the job. Seems…counterproductive.


5 responses

  1. Yeah…you know where I’m going with this one


    3 cups granulated sugar
    ¾ cup melted butter
    2/3 cup evaporated milk
    ½ cup canned pure pumpkin
    2 Tbs corn syrup
    1 tsp pumpkin pie spice
    12 oz package white chocolate morsels
    6 strips bacon, fried crisp and crumbled
    7 oz jar marshmallow crème
    1 cup chopped walnuts, plus another 1/2 cup for sprinkling on top
    1 tsp vanilla extract

    1. Line 9″ square pan with aluminum foil. Spray with nonstick spray.

    2. Stir together first 6 ingredients in a 3½ quart saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.

    3. Once mixture reaches 234°, remove from heat and quickly stir in remaining ingredients until well blended.

    4. Pour into prepared pan. Sprinkle remaining walnuts on top and press down slightly. Let stand 2 hours or until completely cool; cut fudge into squares.


    • haha i’m SHOCKED. and quite conveniently, I also have a lone can of evaporated milk that needs a home…I may need to just break down and buy some extra pumpkin to try all of these out…damn you libbys.

  2. Hi Karen,
    Just checked out your blog! Very fun!
    I have a favorite muffin recipe that I ALWAYS make if I have a can of pumpkin in the cabinet.

    Pumpkin Cornmeal Muffins
    Yield: 12 muffins

    ½ cup unsalted butter, softened
    ¾ cup light brown sugar
    ½ cup milk
    4 eggs
    1 15-ounce can solid pumpkin
    1 ½ cups whole-wheat flour
    1 cup yellow cornmeal
    2 teaspoons baking powder
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    ½ teaspoon salt
    ¼ teaspoon ground cloves

    1) Heat oven to 350° F. If not using silicone pans, lightly coat two 6-cup muffin tins with vegetable cooking spray.
    2) In a large bowl, with an electric mixer on medium-high speed, beat the butter and brown sugar until light and fluffy. Reduce speed to slow, add the remaining ingredients, and beat for 3 minutes or just until smooth.
    3) Spoon the batter into the muffin pans. Bake 25 to 30 minutes or until a toothpick inserted into a muffin comes out clean. Remove from oven and cool on a wire rack.

    ** I usually diverge slightly from this recipe by adding 1/2-1 cup of dark chocolate chips to the batter and sprinkling 1/4 tsp turbinado sugar on each muffin before baking

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