In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice. Cook over medium-high heat. Bring to a boil, stirring constantly until mixture reaches 234 degrees, about 15 - 20 minutes. (The mixture must reach 234°degrees. It is the Soft Ball stage of candy, and needs to reach that heat for the candy to set up.) Remove from heat; quickly stir in butterscotch morsels, marshmallow crème, nuts and vanilla. Mix until well blended. Quickly pour into greased pan and spread evenly. Cool and cut into little squares. Seal the candy in an airtight container and keep it at room
temperature for up to two weeks .A candy thermometer is a must with this recipe! It is a cheap baking tool that you can find in most grocery stores (trust me, you'll end up using the thermometer for more than candy recipes).