• 3 C. granulated sugar
• 3/4 C. (1 1/2 sticks) butter
• 1 5 1/3 oz. can evaporated milk
• 1/2 C. solid pack pumpkin
• 1 tsp. pumpkin pie spice
• 1 12 oz. pkg. butterscotch morsels
• 1 7 oz. jar marshmallow crème
• 1 C. toasted pecans, chopped
• 1 tsp. vanilla extract

Butter a 13x9-inch pan. 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. Will keep for two weeks or longer.

Tip: Place the fudge in small plastic bags and wrap with orange ribbon. If desired, gently press a pecan half or candy corn on each square of fudge.