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. Grease a 13 x 9 x 2 inch baking pan.
2. 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.
3. Remove from heat; stir in butterscotch chips.
4. Add Marshmallow Creme, nuts and vanilla extract, mixing until well blended.
5. Quickly pour into the prepared baking pan, spreading just until even.
6. Cool at room temperature; cut into squares.
7. Store tightly wrapped in refrigerator.