Heat oven to 350 degrees F. Grease 12-cup Bundt pan.
Microwave 1 cup morsels in small, uncovered, microwave-safe bowl on MEDIUM-HIGH
(70%) power for 1 minute; stir. The morsels may retain some of their original
shape. If necessary, microwave at additional 10- to 15-second intervals, stirring
just until melted.
Cool to room temperature.
Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg
in medium bowl.
Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla extract
in large bowl with wire whisk.
Stir in flour mixture.
Spoon batter into prepared Bundt pan.
Bake for 40 to 50 minutes or until wooden pick inserted in cake comes out
Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely.
Sprinkle with powdered sugar.
Serve with Butterscotch Sauce.
For Butterscotch Sauce: Heat NESTLÉ® CARNATION® Evaporated Milk in medium,
heavy-duty saucepan over medium heat just to a boil; remove from heat.
Add remaining morsels; stir until smooth.
Return to heat. Stirring constantly, bring mixture just to a boil.