Spiced Pumpkin Fudge

3/4 cup butter

3 cups sugar

2/3 cup evaporated milk

1/2 cup canned pumpkin

1

tablespoon

 pumpkin pie spice

2 cups butterscotch

baking

 chips

1 (7 ounce) jar Marshmallow Creme

1 cup chopped toasted almonds or desired nuts

1 tablespoon vanilla extract

In heavy saucepan, combine first 5 ingredients; bring to boil over medium heat, stirring constantly. Continue boiling until mixture reaches 234 degrees

F on candy thermometer.

Remove from heat; stir in butter scotch chips and marshmallow cream until melted and smooth. Stir in nuts and vanilla extract. Pour into buttered 9 x 13

or larger

pan.

cool completely, cut into squares.

Makes about 3 pounds candy.  Enjoy.