Need a change from the typical pumpkin pie dessert on Thanksgiving? Try this recipe on for size.
3/4 C. butter 3 C. sugar 2/3 C. evaporated milk 1/2 C. canned pumpkin 1 tsp. pumpkin pie spice 2 C. butterscotch baking chips 1 (7 oz.) jar marshmallow cream 1 C. chopped toasted almonds or desired nuts 1 tsp. vanilla
In heavy saucepan, combine first five ingredients; bring to boil over medium heat, stirring constantly. Continue boiling until mixture reaches 234 degrees on candy thermometer. Remove from heat; stir in butterscotch chips and marshmallow cream until melted and smooth. Stir in nuts and vanilla. Pour into buttered 9 x 13 or larger pan. Cool completely. Cut into squares.