Spiced Pumpkin Fudge
- 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.