Spiced Pumpkin Fudge

Ingredients

• 3 cups granulated sugar
• 3/4 cup butter
• 2/3 cup evaporated milk
• 1/2 cup canned pumpkin
• 1 teaspoon pumpkin pie spice
• 1 (12 ounce) package butterscotch flavor chips
• 1 (7 ounce) jar Marshmallow Creme
• 1 cup chopped almonds, toasted
• 1 teaspoon vanilla extract

Instructions

1. In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice; bring to boil, stirring constantly. Continue boiling over medium heat, stirring constantly until mixture reaches 234 degrees F on candy thermometer, about 10 minutes.
2. Remove from heat; stir in butterscotch chips.
3. Add Marshmallow Creme, nuts and vanilla extract, mixing until well blended.
4. Quickly pour into greased 13 x 9 inch baking pan, spreading just until even.
5. Cool at room temperature; cut into squares.
6. Store tightly wrapped in refrigerator.